Carbonara

In a medium bowl, crack the eggs. Add the black pepper and ground nutmeg, then whisk until well combined.

In a large skillet over medium heat, cook the diced pancetta until crispy and the fat has rendered, about 5-7 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fresh linguini according to package directions, typically 2-3 minutes.

Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.

Drain the pasta and add it directly to the skillet with the cooked pancetta. Turn off the heat.

Immediately pour the egg mixture over the hot pasta, tossing quickly and continuously to create a creamy sauce without scrambling the eggs.

Add the grated Parmesan cheese and a splash of the reserved pasta water. Continue to toss until the cheese is melted and the sauce is creamy and coats the pasta. Add more pasta water if needed to reach desired consistency.

Serve immediately.