Ingredients
3 tbsp. extra-virgin olive oil
4 cloves garlic, peeled and crushed
10 oz. pancetta, cut into ½″-long x ¼″-square strips
⅔ cup white wine
1 lb. dried spaghetti
⅔ cup finely grated Parmesan
¼ cup finely grated pecorino Romano
2 tbsp. finely chopped parsley
2 eggs
Kosher salt and freshly ground black pepper, to taste
Preparation
Heat oil in a 12″ skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta, and cook until edges are crisp, about 6 minutes. Add wine, and cook until thickened, about 3 minutes. Remove from heat.
Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¼ cup pasta water. In a large bowl, whisk together Parmesan, pecorino, parsley, and eggs; while whisking constantly, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine, and serve immediately.
