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Cut the pancetta into strips not quite 1/4 inch
wide. Lightly crush the garlic with a knife
handle, enough to split it and loosen the skin,
which you will discard. Put the garlic and olive
oil into a small sauté pan and turn on the heat to
medium high. Sauté until the garlic becomes
coloured a deep gold and remove. Fry the pancetta
until it starts to crisp at the edges. Add the
wine and let it bubble for a minute or two and
then turn off the heat.
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Break the egg into big enough to toss the pasta
in. Beat it lightly with a fork, then add the two
grated cheeses, a liberal grinding of pepper, and
the chopped parsley. Mix thoroughly. One Tbsp at a time, stir in
about 4 Tbsp of boiling pasta water to the mixture to temper the eggs
and prepare them for the hot pasta. You don't want to shock the eggs
with the heat and end up scrambling them. (You want them cooked but
creamy.) Add cooked
drained spaghetti to the bowl, and toss rapidly,
coating the strands well. Add the entire contents
of the bacon pan into the bowl, toss thoroughly
again, and enjoy at once.
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