Spaghetti Carbonara - cooking recipe

Ingredients

1/2 lb. pancetta or slab bacon
4 cloves garlic
2 Tbsp. olive oil
1 Tbsp. margarine
1/4 c. white wine
1/2 c. grated Parmesan cheese
1/4 c. grated Romano cheese
salt and pepper
2 Tbsp. chopped parsley
2 eggs
1 lb. spaghetti

Preparation

Cut pancetta or bacon into 1/4-inch strips.
Lightly crush garlic.
In a saucepan, cook garlic in oil and margarine until garlic turns deep gold.
(Discard garlic.)
Add bacon and cook until it begins to crisp.
Add wine and boil 2 minutes.
Remove from heat.
In large serving bowl, lightly beat eggs.
Stir in grated cheeses, 1/8 teaspoon pepper and parsley.
Cook spaghetti in boiling water with 2 or 3 tablespoons salt until just done (firm to the bite).
Drain.
Add to serving bowl and toss well. Reheat bacon quickly over high heat and pour entire contents of pan over the spaghetti.
Toss again and serve immediately.
Yields 4 servings.