1. Cook Spaghetti to al Dente Stage in liberally salted water. 2. Brown pancette in olive oil in skillet. add garlic for 1-2 minutes, add wine and scrape up all the brown bits (deglaze). 3. In separate bowl beat eggs & add ladle of Pasta water to temper. 4. Drain Pasta. 5. Add to skillet with oil & pancetta. 6. Pour egg mixture over pasta. 7. Toss rapidly to coat without cooking eggs. 8. Remove pan from heat add a big handful of cheese lots of Pepper and salt to taste. 9. Continue to toss and turn pasta until it absorbs egg mixture and thickens (1 - 2 Min). 10. Garnish with Romano and Parsley.
