1/2 pound piece of Pancetta
4 cloves of garlic
3 tablespoons
extra virgin olive oil
1/4 cup dry white wine
2 large
eggs
1/4 cup freshly grated Romano
1/2 cup freshly grated
Parmigiano-Reggiano
A liberal grinding of pepper
2 tablespoons
chopped parsley
1 pound cooked spaghetti, drained and hot
Cut a 1/2 pound piece of pancetta. Crush and peel the garlic. Put
the garlic in a small saute pan with the extra virgin olive oil and
saute until it turns deep gold. Remove the garlic from the pan and put
in the strips of pancetta. Cook them until they begin to crisp on the
edges. Add the wine. Cook the wine down for 2 minutes. Break the eggs
into a pasta serving bowl. Beat them lightly with a fork. Then add the
Romano, Parmigiano--Reggiano, pepper and parsley. Mix thoroughly. Add
drained, hot pasta to the bowl and toss rapidly to coat the strands
well. Add the Pancetta and wine. Toss again and serve immediately.
Yield: 4 servings
