Spaghetti Carbonara

• 1/2 lb pancetta, cut in 1/4 inch wide strips
• 4 cloves garlic minced
• 3 tablespoons extra-virgin olive oil
• 1/4 cup dry white wine
• 2 large eggs
• 1/4 cup romano cheese, grated
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/2 teaspoon freshly grated black pepper
• 2 tablespoons parsley, chopped
• 1 pound spaghetti

1. Cook the spaghetti according to package directions.
2. Meanwhile:
3. Saute the garlic in the olive oil over medium high heat until the garlic becomes golden.
4. Add the pancetta to the pan and cook until crisp at the edges. Add the wine and let it simmer for 1-2 minutes.
5. Turn off the heat.
6. In a large bowl beat the eggs lightly with a fork. Add the cheeses, a liberal grinding of pepper and the parsley. Mix thoroughly.
7. Add the cooked spaghetti to the bowl and toss rapidly, coating the spaghetti well.
8. Breifly reheat the pancetta over high heat then add the entire contents of the pan to the spaghetti and toss thoroughly again.
9. Serve immediately.

pancetta, garlic, extravirgin olive oil, white wine, eggs, romano cheese, cheese, black pepper, parsley, spaghetti

Taken from www.epicurious.com/recipes/member/views/spaghetti-carbonara-1272079 (may not work)