Boil water for the pasta (works best with fresh pasta).
In a pan, cook down 3oz of pancetta until it is crispy--about 10 on medium heat.
Saute, 1/4 of a small red onion with pancetta. Add 1 Tablespoon of good olive oil and a pinch of red pepper flakes. After onion is translucent add 1 Tablespoon of minced garlic to the pan. Cook for no more than 5 minutes. Now, add 2 Tablespoons of white wine and cook off alcohol. Lastly, add 1/2 Cup of cream and 1 pinch of fresh nutmeg. Sauce is done when it coats your spoon and has thickened up.
(Remember the pasta should never wait for the sauce, but the sauce can wait a little for the pasta)
Toss pasta in sauce immediately for a minute. Finally, mix in two eggs off the heat and mix thoroughly. Finish with 1/4 Cup of grated Reggiano, Parmesan, or your favorite cheese. Add 2 Tablespoon of pasta water to loosen up if needed. Mangiare!!
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