Bring pot of water to a boil and cook pasta according to instructions on box.

Meanwhile, heat a non-stick skillet over medium heat and cook the pancetta until crispy (10 minutes or so) then turn heat off and let it sit there.

Meanwhile, in a small bowl, whisk the two eggs together with the nutmeg, salt and pepper.

(Ideally, if you start the water and the pancetta at the same time, everything should be ready at the right moment!)

Once the pasta is ready, strain the pasta, reserving about ½ cup of the pasta water.

Toss the pasta with the pancetta and the extra grease from the pancetta using pasta tongs.

Mix in half the egg mixture at a time, tossing the pasta vigorously as you do so to prevent the eggs from scrambling in the pan (you want them to cook onto the noodles instead!)

Add a little of the pasta water to make the sauce more saucy, then add in the Parmesan cheese and toss to evenly distribute.

Top each serving with Parmesan cheese and additional salt and pepper if you desire (although pancetta and Parmesan are both salty, so you may not need it!)