Creamy Spaghetti Carbonara

This recipe for spaghetti carbonara is a favorite in our house any time of the year. It comes together in no time and since everyone in our family likes it: no leftovers! 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 and to add some protein. Make this dish for your family — they are sure to love it!

Creamy Spaghetti Carbonara

Adapted slightly from Food & Wine

Yields 4 servings

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 and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over medium high heat, stirring until crisp. Add the garlic and 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 and 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 and 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.