Classic Italian pasta with pancetta, eggs, Parmesan, and black pepper.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 lb bacon (6-8 slices), halved lengthwise, then cut crosswise into 1/4 inch pieces
• 1/2 cup dry white wine
• 3 large eggs
• 3/4 cup parmesan, finely grated (approximately 2 oz)
• 1/4 cup Pecorino Romano, finely grated (approximately 3/4 oz)
• 3 small cloves garlic, minced to paste
• 1 lb spaghetti
• Salt
• Black pepper

Steps

1. Bring water to boil in a large kettle for spaghetti.
2. Heat oil in large skillet until shimmering.
3. Add the bacon and cook till lightly browned and crisp, about 8 minutes.
4. Add the wine and simmer until the alcohol aroma has cooked off and the wine is slightly reduced, 6-8 minutes.
5. Remove from heat and cover to keep warm.
6. Beat the eggs, cheeses, and garlic together with a fork in a small bowl and set aside.
7. Add 1 tbsp salt and the pasta to the boiling water and cook until al dente.
8. Reserve 1/3 cup pasta water and drain the pasta.
9. Transfer pasta to a bowl and add reserved water if pasta appears dry.
10. Immediately pour the egg mixture over the hot pasta, sprinkle with 3/4 tsp salt and toss well.
11. Pour the bacon mixture over the pasta, season generously with black pepper to taste and toss well to combine.
12. Serve immediately.