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1/2 pound Pancetta (or Bacon)
2 Tablespoons Olive Oil
1 Tablespoon Butter
4 Cloves Garlic, peeled and crushed
1/4 cup dry white Wine
Salt
1 (16-ounce) pkg Vermicelli
3 Eggs
1/4 cup Peccorino Romano Cheese, freshly grated
1/2 cup Parmesan Cheese, freshly grated
Freshly ground Black Pepper to taste
2 Tablespoons Parsley, finely chopped
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Cut the pancetta or bacon into thin strips. Put the oil, butter and crushed garlic into a saucepan or small saute pan, and turn on the heat to medium high. When the garlic becomes colored a deep gold, remove and discard it. Put the pancetta or bacon into the pan, and saute until it begins to be crisp at the edges. Add the wine, and let it boil away for a minute or two; then turn off the heat. In a large pot, bring 4 quarts water to a boil. Add 2 Tbsp salt, and when the water returns to a boil, put in the vermicelli. Take the bowl from which you’ll be serving the spaghetti later, and into it break the three eggs. Beat them lightly, then mix into them both grated cheeses, a liberal grinding of pepper, and the parsley. When the vermicelli is tender but firm to the bite, drain it, and put it into the serving bowl with the egg-and-cheese mixture. toss rapidly and thoroughly until it is well coated. Reheat the pancetta or bacon quickly over high heat, then pour the entire contents of the pan over the vermicelli. Toss again thoroughly, and serve immediately.
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