Spaghetti Carbonara

“Absolutely no cream” an authentic Roman dish using

1 Lb of spaghetti
½ Lb of pancetta, diced small
4 TBls of olive oil
2 TBls of sweet butter
4 garlic cloves sliced
½ cup of dry white wine
4 eggs beaten
½ cup o fPerorino Romano
½ Parmgiano Reggiano
salt and cracked black pepper
½ cup of chopped Italian parsley

(Start your pasta water)
In a saute pan heat olive oil and butter
Add garlic and cook until golden,then discard the garlic.
Add the pancetta and cook until the ends are crisp.
Add the wine to the pancetta and reduce 2-3 minutes

(Have your pasta cooking)
In a small bowl wisk your eggs lightly then add them to
your warmed pasta bowl.
Remove your pasta with tongs and add the pasta to your saute pan
w.ith the clinging past water
Add salt,cracked black pepper,parsley and cheese and mix throughly
bringing up the pancetta bits.
Then add the contents of your saute pan into the pasta bowl with eggs,
mixing througly and continuously.
Finish with more cheese,parsley and black pepper.