Ingredients:

• 1 pound spaghetti
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 tablespoon extra-virgin olive oil
• 6 ounces thickly sliced pancetta or bacon, 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
• Freshly ground pepper

Procedure:

1)  In a large pot of boiling salted water, cook the spaghetti until just al dente or firm to the bite. Drain, reserving 1/2 cup of the pasta cooking water.

2)  Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

3)  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, passing extra Parmesan.

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Tags: bacon, cheese, pancetta, parmesan cheese
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