-
1
Put a large pan of salted water on to boil for the pasta.
-
2
Cut the pancetta into 1/2 X 1/4 inch cubes.
-
3
If the pancetta has its rind on, cut it off - and use a bigger piece of pancetta, as the amount I've specified is for prepared cubes - and put the rind in a pan with a film of oil and cook it gently to render down.
-
4
Then in a large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy.
-
5
Chuck over them the white whine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left.
-
6
Take the pan off the heat.
-
7
In a bowl, beat together the eggs, Parmesan, cream and some pepper.
-
8
Cook the pasta more or less according to the package instructions, but since you want it kept al dente start checking it at 2 minutes before the package says its done.
-
9
Lower in a cup and remove approximately 1/2 cup of the pasta water before draining.
-
10
Put the other pan, the one with the bacon cubes, on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta.
-
11
Add a little of the reserved pasta water to lubricate if necessary.
-
12
Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything in to the mix.
-
13
Grind over some more pepper and grate over the nutmeg, carry producing aloft, and dive inches.
-
14
Serves two hungry people, much too much in love to say goodnight.
