1/2 lb pancetta diced
4 garlic cloves (mashed)
3 tbsp olive oil
1/4 cup dry white wine
2 large eggs beaten with a little salt
3/4 cup parmigiano cheese grated
s/p
2 tbsp Italian parsley
1 lb spaghetti pasta
Heat lots of water in a large pot for the pasta and salt.
Fry pancetta, add oil and saute garlic, when pancetta is crisp, add wine and turn off heat.
Cook spaghetti al dente (firm to the bite) and re-heat pancetta and add drained cooked spaghetti.
Remove from heat and add eggs and cheese and toss quickly so eggs do not scramble. The sauce should be creamy. Add parsley and serve.
