From the home of Rob Tocalino, Director of Marketing
Slightly adapted from Marcella Hazan's Essentials of Classic Italian Cooking
1/2 lb pancetta/bacon/turkey bacon, diced or chopped into lardons
2-3 whole cloves of garlic
3 tablespoons olive oil
1/4-1/3 cup dry white wine
1 to 1-1/4 lb spaghetti
2 large eggs
1.5 oz grated Pecorino Romano
1.5 oz grated Parmigiano-Reggiano
2 tablespoons italian parsley
Bring a large pot of water to boil. When boiling, add salt until it tastes like the ocean.
Lightly mash the de-skinned garlic with the side of a knife then place in medium frying pan with the oil on medium. Garlic will turn a deep gold color, at which point you can dispose of it.
Add bacon to same pan, and fry over medium until bacon just starts to brown at the edges.
Then add the wine and cook until the alcohol vapors, about 1-2 minutes. Remove the pan from the heat and set aside.
Cook the spaghetti in the boiling water until al dente.
While spaghetti is cooking, in a serving bowl lightly scramble the two eggs then whisk in both cheeses, a good dose of freshly ground pepper and parsley until thoroughly mixed. Set aside.
When spaghetti is cooked, drain and drop it directly into the serving bowl. Toss it rapidly, coating the strands of pasta with the egg and cheese mixture until no more is visible at the bottom of the bowl. Pour the bacon, oil and wine over the top of the pasta and mix thoroughly.
Serve immediately with extra grated cheeses and fresh parsley, if desired.