SERVES 4

This recipe is based on one in More Classic Italian Cooking by Marcella Hazan (Alfred A. Knopf, 1978).

3 tbsp. extra-virgin olive oil
4 cloves garlic, crushed
1  2/3-lb. chunk pancetta, cut into 1/2"-long strips
2/3 cup white wine
1 lb. dried spaghetti
2/3 cup finely grated parmigiano-reggiano
1/4 cup finely grated pecorino-romano
2 tbsp. finely chopped flat-leaf parsley
2 eggs
Salt and pepper

1. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook until golden, about 1 minute. Remove and discard garlic.

2. Add pancetta; cook until edges are crisp, 5–6 minutes. Add white wine; simmer until thickened, 2–3 minutes. Remove from heat.

3. Bring a pot of salted water to a boil. Add spaghetti and cook until al dente. Drain, reserving 1/4 cup pasta water. In a large bowl, whisk together parmigiano-reggiano, pecorino-romano, parsley, and 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.