Creamy Spaghetti Carbonara
We usually have this dish the exact way the recipe is written, but sometimes I add a pound of sautéed razor clams to mix it up a bit & to add some protein.
Make this dish for your family – they are sure to love it!
Creamy Spaghetti Carbonara adapted slightly from Food & Wine
1 pound bucatini or perciatelli pasta (found at New Seasons Market). You can also use plain spaghetti noodles.
2 large egg yolks
1/2 cup heavy cream
1 Tbs olive oil
6 oz pancetta, cut into 1/8″ cubes
2 garlic cloves, thinly sliced
1 cup grated Parmesan cheese
pinch of nutmeg
freshly ground pepper
zest of one lemon
1 cup chopped Italian parsley
In a large pot of boiling salted water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the pasta water.
In a small bowl, whisk the egg yolks & cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over medium high heat, stirring until crisp. Add the garlic & cook until golden, about one minute.
Add the pasta to the skillet. Cook over low heat, tossing until coated. Slowly add the reserved pasta cooking water & beaten egg yolks. Toss until coated with the creamy sauce, about one minute.
Add the one cup of parmesan and nutmeg. Season with pepper. Add the lemon zest & fresh cut Italian parsley. Transfer to bowls and serve, adding extra parmesan to top it all off.
NOTE: If using razor clams, reserve 1/2 cup clam juice to use instead of the pasta cooking water to make the creamy sauce.