A delightful twist on the classic carbonara, featuring a creamy texture and enhanced flavors.
Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve a cup of pasta water before draining.
Adding salt to the water enhances the pasta's flavor.
In a skillet, cook the diced pancetta over medium heat until crispy. Remove and set aside.
Use a slotted spoon to remove the pancetta, leaving the rendered fat in the skillet.
In a mixing bowl, whisk together the eggs, grated parmesan, and ground nutmeg.
Whisk until the mixture is smooth and well combined.
Return the skillet to low heat and add the butter. Toss the cooked pasta in the butter.
Ensure the pasta is well coated with the butter for a rich flavor.
Remove the skillet from heat and quickly mix in the egg mixture, stirring constantly to create a creamy sauce. Add reserved pasta water as needed.
Stir quickly to prevent the eggs from scrambling.
Stir in the crispy pancetta and chopped green onions. Season with salt and pepper to taste.
Taste the dish before adding salt, as the pancetta and cheese are already salty.
Serve the pasta immediately, garnished with additional parmesan cheese if desired.
Serve on warm plates to keep the pasta hot longer.
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