This recipe is based on one in More Classic Italian Cooking by Marcella Hazan (Alfred A. Knopf, 1978). Heat 3 tbsp. extra-virgin olive oil in a large skillet over medium-high heat. Add 4 cloves crushed garlic; cook until golden, about 1 minute. Remove and discard garlic. Add one 2/3-lb. chunk pancetta cut into 1/2"-long strips; cook until edges are crisp, 5–6 minutes. Add 2/3 cup white wine; simmer until thickened, 2–3 minutes. Remove from heat. Bring a pot of salted water to a boil. Add 1 lb. dried spaghetti and cook until al dente. Drain, reserving 1/4 cup pasta water. In a large bowl, whisk together 2/3 cup finely grated parmigiano-reggiano, 1/4 cup finely grated pecorino-romano, 2 tbsp. finely chopped flat-leaf parsley, and 2 eggs. Slowly drizzle in reserved pasta water while whisking constantly. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine. Serves 4.