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1
Pour the olive oil into a frying pan, add the pancetta and the garlic crushed in it's skin, and saute over medium heat.
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2
Once the grease has come out of the pancetta and it has turned a nice golden brown color, add the butter and let it melt, remove the frying pan from the burner, and add the white wine.
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3
Return the frying pan to the burner, evaporate the alcohol, pour in 30 ml hot water to boil the pasta, and season with salt and pepper.
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4
Make sure to season well.
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5
Remove the frying pan from the burner and start boiling the pasta.
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6
Add the Parmigiano Reggiano to the frying pan, and let it melt.
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7
Once the sides of the frying pan have cooled so that you can touch it longer than a second, mix in the egg.
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8
Transfer the pasta to the frying pan about 30 seconds before it finishes boiling.
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9
Increase to high heat.
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10
Cook the pasta for 5 seconds while quickly stirring, then remove for 10 seconds, and repeat.
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11
The egg will set if you stop stirring, so make sure to stir continuously.
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12
Once the sauce has thickened, and season with salt and pepper to taste.
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13
Add the white truffle oil, lightly toss, and transfer to serving plates.
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14
Top with coarsely ground pepper and Italian parsley, and it is ready.
