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1
The cream MUST be double cream as single will curdle.
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2
It's hard to give an exact measurment of how much cream but as it comes in a 284ml tub (In the UK anyway) you will need just over half the tub.
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3
Dice the bacon into 1cm cubes.
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4
In a mixing bowl whisk the eggs together then add just over half (not all) the tub of double cream, the parmesan and a good grinding of black pepper.
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5
In a pan large enough to take the pasta when cooked, add olive oil and bacon.
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6
Cook until bacon is crisp but not crunchy.
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7
Add the Vermouth such as 'Noilly Prat', or you could use dry white wine.
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8
Simmer down for a couple minutes until you get a syrupy consistency.
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9
Take off heat.
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10
In a saucepan, boil salted water for pasta.
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11
Cook pasta until al dente or to your liking, but don't over cook.
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12
Before draining pasta, reserve little bit (1/4 cup) of pasta water for later use.
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13
Drain pasta.
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14
Turn the heat back on the pan with the bacon in to heat up.
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15
Now you have to be quick with this next bit so it doesn't get cold!
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16
Put the pasta in same pan that still has the bacon and vermouth in, (over very low heat) and coat with the pan juices.
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17
Quickly pour egg mixture over pasta, turn off heat, and toss to thoroughly coat the pasta.
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18
The egg mixture will be cooked by the hot pasta.
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19
Use reserved pasta water only, if needed, for moisture.
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20
Put into serving bowls and finish with ground black pepper, and sprinkle with nutmeg.
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21
Serve immediately.
