Ingredients

1. 1 pound spaghetti
2. 2 large egg yolks
3. 1/2 cup heavy cream
4. 1 tablespoon extra-virgin olive oil
5. 6 ounces thickly sliced pancetta, cut into 1/8-inch dice
6. 2 garlic cloves, thinly sliced
7. 1 cup freshly grated Parmesan cheese (3 ounces), plus more for serving
8. Pinch of freshly grated nutmeg
9. Freshly ground pepper

Directions

1. In a large pot of boiling salted water, cook the spaghetti until just al dente. 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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