(I made this one from memory tonight, though I did double-check the recipe before posting!)
1 Lb spaghetti
1/2 pound pancetta (one thick slice)
3-4 Tbs extra virgin olive oil
2-3 cloves crushed garlic
1/2 C white wine
2-3 Tbs milk (traditionalists will want to ignore the milk)
2/3 C grated Parmesan cheese
1/4 C grated Romano cheese
2 Tbs minced parsley
Sautee the garlic in the olive oil until it turns a nice light golden brown; discard.
Cut pancetta into small cubes and cook it in the previously prepared olive oil until the fat on the bacon starts “crisping”; add the wine, and if lucky, you’ll have a slightly flamacious moment. Set aside.
In a bowl large enough to hold the cooked spaghetti, lightly beat the eggs and milk together.
Add cheeses and parsley to egg mixture and mix together.
Cook spaghetti, and heat the pancetta and olive oil.
Mix together spaghetti and egg/cheese mixture (the egg should be entirely cooked by the hot pasta) and then mix in the hot pancetta/oil mixture. Salt and pepper to taste.
Inspired by and based on Marcella Hazan’s recipe.