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1
Cut the pancetta or bacon into thin strips.
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2
Put the oil, butter and crushed garlic into a saucepan or small saute pan and turn on the heat to medium-high.
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3
When the garlic becomes colored a deep gold, remove and discard it.
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4
Put the pancetta or bacon into the pan and saute until it begins to be crisp at the edges.
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5
Add the wine and let it boil away for a minute or two; then turn off the heat.
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6
In a large pot, bring about 4 to 5 quarts water to a boil.
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7
Add about 2 to 3 teaspoons salt, and when the water returns to a boil, put in the spaghetti.
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8
Take the bowl from which you'll be serving the spaghetti later, and into it break the three eggs.
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9
Beat them lightly, then mix into them both grated cheeses, a liberal grinding of pepper, and the parsley.
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10
When the spaghetti is tender but firm to the bite, drain it and put it into the serving bowl with the egg-and-cheese mixture.
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11
toss rapidly and thoroughly until it is well-coated.
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12
Reheat the pancetta or bacon quickly over high heat, then pour the entire contents of the pan over the spaghetti.
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13
Toss again thoroughly and serve immediately.
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14
Note:
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15
Spaghetti with raw eggs and Italian bacon -- While there are innumerable minor variations in the way people make this celebrated Roman dish, there are really only two substantially different schools of thought.
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16
One maintains that pancetta, a mild, cured, unsmoked Italian bacon, is the only correct bacon to use.
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17
The other school insists on the smoked American variety.
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18
Both are good, and both are popular in Italy, but the version I prefer is the one with pancetta.
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19
The flavor of smoke is not usually associated with Italian food; certainly hardly ever outside of Alto Adige, a German- speaking region in the North that was once part of Austria.
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20
In this dish, I find that smoked bacon adds a sharpness that wearies the palate after the first bite-fulls.
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21
Try it both ways and decide for yourself.
