Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
- 1 lb. spaghetti pasta
- 8 slices bacon, cut in half crosswise
- 4 egg yolks or 3 whole eggs
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain on paper towels. Set bacon aside. Set skillet aside; do not rinse or wash.
Cook the pasta as directed on package. Meanwhile, combine the egg yolks or whole eggs, cream, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended.
When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings. Place over low heat and toss for 1 minute, scraping the pan with tongs to loosen pan drippings.
Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat. Serve immediately.