225g pancetta (or bacon) cut as a single 1cm thick slice
4 cloves garlic
3 tbsp olive oil
4 tbsp white wine (dry)
2 large eggs
4 tbsp grated pecorino
50g grated parmigiano (all parmigiano works well to, but the pecorino gives it a nice touch)
2 tbsp parsley
Cut the pancetta into strips not quite 6mm wide.
Lightly mash the garlic with a knife handle, enough to split it and loosen the skin, which you discard. Put the garlic and olive oil into a small sauté pan and turn the heat to medium-high. When the garlic becomes coloured a deep gold, remove it and discard it.
Put the strips of pancetta into the pan, and cook until they just begin to be crisp at the edges. Add the wine, let it bubble away for 1 or 2 minutes, then turn the heat off.
Break the 2 eggs into the serving bowl where you'll be subsequently tossing the pasta. Beat them lightly with a fork, then add the two grated cheeses, a liberal grinding of pepper and the chopped parsley. Mix thoroughly.
Add cooked, drained spaghetti to the bowl and toss rapidly, coating the strands well
Briefly reheat the pancetta over a high heat, turn the entire contents of the pan into the bowl, toss thoroughly again and serve at once.