Pancetta Carbonara Pasta

Combine eggs, cream, and 1 cup of Parmesan cheese in a bowl. Set it aside momentarily.

Next, fill a large container with salted water and bring it to a rolling boil. Add pasta; cook until it reaches your preferred level of firmness, typically 8 to 10 minutes. Remove the pasta from the water and place it back in the container, turning off the heat and covering it to keep it warm.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add an onion and cook until it becomes translucent, taking around 8 minutes to achieve this. Transfer the cooked onion to a separate container and cover it to keep it warm.

In the same skillet, cook pancetta over medium heat until it turns a nice brown color. Sprinkle some nutmeg over the pancetta and then drain it on paper towels.

Now, combine the cooked pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Gradually stir in the egg mixture, gently tossing it so that the eggs don't scramble and become tough. Continue cooking until just heated through.

Remove from heat and toss the mixture with some fresh parsley and the remaining 1/2 cup of Parmesan cheese. Serve it immediately, hot off the stove.