Ingredients:

6 servings

• 1/2 lb bacon or pancetta in 1/4 inch slices
• 4 garlic cloves smashed and peeled
• 3 TB extra virgin olove oil
• 1/4 dry white wine
• 2 large eggs
• 1/4 cup freshly grated romano cheese
• 1/2 cup freshly grated parmesean cheese
• 2 TB chopped parsley
• 1 1/4 lb. spaghetti

Recipe:

1. Put olive oil and garlic in a frying pan and saute over medium heat until garlic becomes a deep golden color. Remove garlic and discard.
2. Put bacon or pancetta in the pan and cook until the edges look crisp.
3. Add wine. Let it bubble away for 1 to 2 minutes. Remove from heat.
4. Break the eggs into a serving bowl, beat lightly  with a fork, then add the cheeses, a liberal grinding of black pepper, and the parsley.
5. Add drained cooked spaghetti to the serving bowl, and toss rapidly to coat the strands thoroughly.
6. Briefly reheat the bacon mixture over high heat, turn out the entire contents into the pasta bowl, toss thoroughly again and serve.