- 1 Pound spaghetti
- 4 cloves garlic, chopped
- Fresh parsley, for garnish
- 1/4-1/2 Cup white wine
- 2 large eggs
- 1/2 Cup grated Parmesan, plus more for serving
- Pepper, to taste
- 1/4-1/2 Pound pancetta or thickly sliced good-quality bacon, cut into 1/2-inch pieces
Bring a large pot of water to a boil over high heat. Cook the spaghetti according to the package directions and drain; reserve ½ cup of the cooking water.
Cook the bacon in a skillet over medium-high heat until just beginning to crisp. Add the garlic and wine and cook for 1-2 more minutes. Remove from the heat.
Meanwhile, break the eggs into a serving bowl, season with black pepper, to taste, and beat them with a whisk. Add the pasta and the bacon mixture to the eggs in the serving bowl and mix thoroughly (the heat from the pasta will cook the eggs). Add ¼-½ cup of the pasta water, just enough to create a sauce.
Add the Parmesan, mix lightly, and serve. Top each serving with additional cheese and garnish with parsley.