Carbonara

• 3 large eggs, room temperature
• 1 egg yolk, room temperature
• 1/2 cup parmigiano-reggiano cheese
• salt
• pepper
• nutmeg
• 1 -2 tablespoon oil
• 4 ounces diced pancetta
• 5 slices thick cut bacon, sliced thin
• water or broth
• 1 lb spaghetti
• parmesan cheese, to serve

1. Crack eggs into a bowl. Beat well with cheese and seasonings. Set aside for up to an hour.
2. Heat a 12 inch saute pan with oil and bacon and pancetta. Season lightly if desired. Cook over medium heat stirring often until bacon crisps.
3. Remove half of the fat. Deglaze the pan with a few tablespoons water or broth and set aside.
4. Cook pasta in boiling salted water until al dente.
5. Reserve a little of the starchy water. Drain.
6. Toss into the pan with the bacon and drippings, if desired, some of the reserved bacon fat can be added back to the pan.
7. Stir in the eggs. Toss well with a wooden spoon or tong.
8. Add a little starchy water if nessecary.
9. Serve immediately.
10. Note: Pasta should be removed to plates or bowls once it has been tossed or else the eggs will continue to cook in the bottom of the pan.
11. Note: pan of bacon may be reheated slowly while pasta cooks, but have it removed from heat before saucing the procedure.
12. Serve with cheese immediately.

eggs, egg yolk, parmigianoreggiano cheese, salt, pepper, nutmeg, oil, pancetta, bacon, water, parmesan cheese

Taken from www.food.com/recipe/carbonara-528368 (may not work)