Ingredients

  • 1/2 pound pancetta, cut as a single 1/2 inch thick slide, OR its equivalent in good slab bacon
  • 4 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup dry white wine
  • 2 large eggs (ideally pasteurized, see notes)
  • 1/4 cup freshly grated romano cheese
  • 1/2 cup freshly grated parmigiano-reggiano cheese
  • black pepper, ground fresh from the mill
  • 2 taablespoons chopped parsely
  • 1 1/4 pounds pasta (or 400 grams), usually spaghetti

Instructions

  1. Cut the pancetta or slab bacon into strips not quite 1/4 inch wide.
  2. Lightly mash the garlic with a knife handle, enough to split it and loosen the skin, which you will discard. Put the garlic and olive oil into a small saute pan and turn on the heat to medium high. Saute until the garlic becomes colored a deep gold, and remove and discard it.
  3. Put the strips of pancetta or bacon into the pan, and cook until they just begin to crisp at the edges. Add the wine, let it bubble away for 1 or 2 minutes, then turn off the heat.
  4. Break the 2 eggs into the serving bowl in which you’ll be subsequently tossing the pasta. Beat them lighly with a fork, then add the two grated cheeses, a liberal grinding of pepper, and the chopped parsley. Mix thoroughly.
  5. Add cooked drained spaghetti into the bowl, and toss rapidly, coating the strands well.
  6. Briefly reheat the pancetta or bacon over high heat, turn out the entire contents of th epan into the bowl, toss toroughly again, and serve at once.

Sources

Recipe: Marcella Hazan