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for the sauce:

• 2 tablespoons olive oil
• 2  tablespoons butter
• 8 ounces pancetta, or bacon
• 3 small cloves of garlic, peeled and roughly chopped
• 1/3 cup dry white wine
• 3 large eggs
• 1/4 cup Pecorino Ramona
• 3/4 cup freshly grated parmesan
• a tablespoon or two of chopped parsley
• lots and lots of freshly ground pepper

for the pasta:

• one pound spaghetti.

Cut and chop the pancetta or bacon into roughly one-quarter inch thin strips.

Heat the butter and oil in a sauté pan over medium heat. Add the garlic and cook until it starts to sizzle. Spoon it out of the pan and discard it. Add the pancetta or bacon and cook, stirring occasionally, until it is lightly browned and starting to crisp. Add the wine and cook about two minutes more, until the alcohol smell has disappeared. Set aside.

In a large bowl, which will eventually get the spaghetti, break the three eggs, and beat them lightly with a fork. Add the two cheeses, the parsley, salt and pepper.

Heat 4-5 quarts of cold water to a raging boil, add two tablespoons of salt, drop in the pasta, and stir regularly until it is al dente. Drain.

Add the cooked pasta to the bowl with the egg mixture. Toss it vigorously, until the strands are thoroughly coated. Quickly reheat the pancetta/bacon for a minute to so, and then toss this mixture into the pasta and eggs. Stir vigorously once again.

Serve immediately and enjoy.

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