Pancetta-Infused Classic Carbonara

In a bowl, whisk together the eggs, cream, and 1 cup of Parmesan cheese. Set the mixture aside.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta and return it to the pot, covering it to keep warm.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, around 8 minutes. Transfer the cooked onion to a bowl and cover to keep warm.

In the same skillet, cook the pancetta over medium heat until crisp and golden. Toss with a pinch of nutmeg and drain on paper towels.

Add the pasta, onion, pancetta, pine nuts, salt, and pepper to the skillet. Stir in the egg mixture slowly, tossing gently to avoid scrambling the eggs. Cook over low heat until everything is just warmed through.

Remove from heat and toss with parsley and the remaining 1/2 cup of Parmesan cheese. Serve immediately.