July 17, 2010
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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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2 responses to “Creamy Spaghetti Carbonara”

  1. Sasha says:

    Sarap naman nito, tita! Ginutom ako bigla hehe 🙂
    Sasha´s last blog post ..Junk on the second floor

  2. regszikora says:

    My expanding waist linehjust got wider!!!!

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