Spaghetti alla Carbonara

5 oz pancetta-diced into very small cubes
1 Tbl butter
3 eggs
1/4 cup Parmesan cheese
1/4 cup pecorino cheese
Nutmeg
1 1/2 to 2 T parsley, chopped
Salt & freshly ground black pepper
1 lb penne or spaghetti

Melt the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce. As soon as the butter is melted, add the diced bacon and cook till crisp and light brown.

At the same time bring a large pot of salted water to a rolling boil. Add the pasta and stir to separate with a wooden spoon or fork. Cook till done.

Meanwhile, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a tsp of nutmeg or more to taste.

Add 1 T parsley to mixture and stir. When pasta is done, drain (reserve a few tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture.

Turn the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. ( Sprinkle with the remaining parsley.

Remove pan from heat, and serve immediately