Linguine Carbonara

8 ounces linguine
4 egg yolks
2 tablespoons olive oil
4 slices pancetta bacon, sliced
1/4 cup parmesan cheese, grated
1/8 teaspoon nutmeg
water
salt and pepper

1. Bring a large pot of water to a boil. Add a generous pinch of salt, then the linguine.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat and add the pancetta. Reduce heat to low and cook until just browned.
3. When linguine is al dente, remove from the water (do not drain) and add it to the pancetta.
4. Whisk together egg yolks, parmesan and about 1/2 cup of the pasta water.
5. Mix the sauce into the linguine and bacon and season with salt, pepper and a light dash of nutmeg. Serve immediately.

Makes 2 servings