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Creamy Spaghetti Carbonara

Course: Main dish/Pasta
Cuisine: Italian
Author: Hip Foodie Mom


  • 1 pound spaghetti
  • 2 large egg yolks
  • 1/2 cup heavy cream
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces thickly sliced pancetta cut into 1/8-inch dice
  • 2 garlic cloves thinly sliced
  • 1 cup freshly grated Parmesan cheese 3 ounces, plus more for serving
  • Pinch of freshly grated nutmeg I didn't have any nutmeg so def next time!
  • Freshly ground pepper
  • Few leaves of fresh basil for garnish optional
  • 1/2 cup of the pasta cooking water*


  • In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water*.
  • Meanwhile, in a small bowl, whisk the egg yolks and cream.
  • In a large, deep skillet, heat the oil. Add the diced pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes.
  • Add the garlic and cook until golden, 1 minute.
  • Add the spaghetti to the skillet. Cook over low heat, tossing, until coated.
  • Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute.
  • Add the 1 cup of Parmesan and the nutmeg; season with pepper.
  • Transfer to bowls and serve, sprinkling with the extra Parmesan.