• 4 oz pancetta, sliced 1/4" thick
• 2 Tbsp extra virgin olive oil
• 2 Tbsp butter
• 1/4 c dry white wine
• 2 Tbsp salt
• 1 lb spaghetti
• 3-4 sprigs flat-leaf Italian parsley
• 1/4 c freshly grated Parmigiano-Reggiano
• 2 Tbsp freshly grated Pecorino Romano
• 4 Safest Choice pasteurized egg yolks
• Freshly ground black pepper to taste
• salt to taste
1. Fill a pot for the pasta with at least 6 quarts of water, place over high heat, and bring to a boil.
2. Unravel the pancetta and cut into narrow strips. Put the olive oil, butter, and pancetta in a 10” skillet and place over medium high heat. Cook until the pancetta just begins to color, but not long enough to make it crisp, 3 to 5 minutes. Add the wine and cook until it has reduced by half. Remove from the heat and set aside.
3. Add about 2 tablespoons salt to the boiling water, put in the spaghetti, and stir until all the strands are submerged. Cook until al dente.
4. While the pasta is cooking, finely chop enough parsley leaves to measure about 1 tablespoon. Put the parsley and the grated cheeses in a serving bowl. Add the egg yolks, season lightly with salt, and generously with pepper. Mix thoroughly.
5. Put the skillet with the pancetta back over medium high heat to get it hot. Drain the pasta, put it in the bowl with the egg mixture, and toss vigorously. Pour the contents of the skillet into the bowl and toss again. Serve at once.