Pasta Carbonara

This came from the May 2005 issue of Family Circle Magazine. Very good, but definitely not something for someone counting carbs and watching fat constantly. I splurged and made this my fat food for the week.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  lb rotini pasta
• 1⁄4 lb  thick-sliced bacon, cut crosswise into thin strips
• 1  cup heavy cream
• 4  egg yolks
• 1  teaspoon dried basil
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon ground nutmeg
• 1  cup  grated parmesan cheese

Directions

1. Cook pasta in lightly salted boiling water until tender but still firm, 9 minutes. Drain and keep warm.
2. While pasta is cooking, place bacon in a medium-size nonstick skillet. Cook until slightly browned, about 5 to 7 minutes. Set aside.
3. Whisk together cream and egg yolks in a small saucepan. Cook over medium heat, whisking, until temperature reaches 140F on an instant-read thermometer about 6 to 7 minutes and maintain 140F for at least 3 minutes. Stir in basil, salt, pepper, and nutmeg.
4. Add bacon and drippings to cooked pasta. Stir in cream and egg mixture. Stir in 1/2 cup of the cheese.
5. Spoon pasta into a large serving bowl and sprinkle remaining cheese over the top. Serve immediately.