Step 1

Fry garlic in oil until golden and then discard. Add pancetta (or bacon). I used half bacon and half pancetta, but you can do this anyway you like.

Step 2

Once crispy, add wine. Before you do that, lower the heat, so the oil and wine do not form a geyser. Be careful, as you add wine, having a lid in hand. Cook for 1 or two minutes. Turn off heat.

Step 3

Break three eggs in bowl you will serving spaghetti. Do NOT add pasta back into pot and add eggs, as eggs will cook.

Step 4

Beat eggs and add in grated cheeses, pepper and 2 tablespoons parsley.

Step 5

Reserve an extra tablespoon of parsley for garnish (along with a bit of micro greens).

Step 6

Cook pasta al dente, drain well. (See notes on cooking pasta)

Step 7

Add to bowl with beaten eggs and toss. Reheat pancetta and add to pasta. Serve at once