1 pound spaghetti
2 cups cubed pancetta rind removed - I used 10 slices of bacon instead
2 teaspoons olive oil - I used only 1 tsp
1/4 cup dry white wine or vermouth
1/2 cup freshly grated Parmesan
1/4 cup heavy cream - I used half 'n half
Freshly ground black pepper
Freshly ground nutmeg
*Additions - 2-3 cups fresh spinach, 2 cloves garlic finely chopped, liberal amount of salt.
Put a large pan of water on to boil for the pasta. In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth (and add garlic) and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time. When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture (and spinach), and swiftly toss everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve. Also add salt to taste and more freshly grated parmesan on top.If you like wine, have a glass of chardonnay with this. Perfect combo!