Food Network: Spaghetti alla Carbonara

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Spaghetti alla Carbonara
Recipe courtesy Nigella Lawson

Ingredients
1 pound spaghetti
2 cups cubed pancetta rind removed
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Instructions

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 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, swiftly tossing everything to mix. Thin
with pasta water, if needed. Grind over some more pepper and grate over the nutmeg
to serve.