Pasta alla carbonara

This recipe is a never-ending debate in Italy, everyone has his own personal method, ingredients, wheter to add cream or not, only the yolk or the whole egg... For a fun experiment, given two italians, ask them which is the right way to prepare pasta alla carbonara, they will most likely start arguing, based upon how it is made in their family. Anyway, this is my way, no pretense to be the best or correct one.

Ingredients for 4 hungry people  

• 500g penne
• 100g pancetta (bacon)
• 3 eggs
• 100g Parmigiano reggiano
• 6g kosher salt
• pepper
• nutmeg

Procedure

1. Heat up 3L of water;
2. Once boiling add the salt and the pasta;
3. Stir fry the bacon;
4. Mix the eggs and cheese with a fork;
5. When the pasta is ready drain it and add it to the sauce (see warning below);
6. Add the bacon, pepper, and nutmeg, then serve warm;

Be careful: Add the pasta to the sauce paying attention to turn it while adding it, the egg should not coagulate around the pasta. To make this easier you can always add it a bit slower with someone helping and mixing it constantly.