½ pound	bacon, diced
½ cup	sweet vermouth
2	egg yolks
2	whole eggs
½ cup	grated Parmesan cheese
2 teaspoons	kosher salt
1 teaspoon	ground black pepper
½ teaspoon	ground nutmeg
1 pound	angel hair pasta
2 tablespoons	unsalted butter

1. Bring salted water to boil for pasta.
2. Meanwhile, cook bacon in large skillet until crisp.
3. Add vermouth and reduce liquid until syrupy.
4. Beat eggs with parmesan, salt, pepper, and nutmeg.
5. Boil pasta until al dente, about 5 minutes.
6. Drain pasta and add to bacon mixture with butter. Turn pasta to cover in sauce.
7. Remove pasta from heat. Add egg mixture. Turn pasta to cover in sauce.