1. Place a large pot water onto boil. Meanwhile, crack eggs right into a large bowl and beat gently. Finely shred or grate cheese, add 1/2 cup to eggs, and hang the remainder aside. Finely chop parsley and increase eggs. Add pepper and whisk to mix well. Put aside.
2. Cut pancetta or bacon into 1/4-in.-thick slices, peel and chop garlic clove, and hang both aside. Heat essential olive oil in a tiny fry pan over medium-high temperature. Add pancetta and prepare, stirring from time to time, until it begins to brown. Add garlic clove and prepare, stirring, until aromatic, about one minute. Add wine and prepare until liquid is reduced by about 50 %. Remove from heat and hang aside.
3. When water boils, add salt and spaghetti. Boil pasta until it's tender towards the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to completely coat pasta with egg mixture (heat in the pasta will partially prepare the egg and melt the cheese). Pour pancetta mixture on the top of pasta and toss to mix completely. Sprinkle with remaining cheese and pepper to taste. Serve immediately.
Peas, please: Add 3/4 cup frozen peas towards the egg mixture.
Add radicchio: Finely shred 1 small mind radicchio and prepare using the pancetta.
Pick tulsi: Substitute 1/4 cup chopped fresh tulsi leaves for that parsley.
Spice up: Add 1/2 teaspoon. red chile flakes using the garlic clove.
Alter the cheese: Substitute other hard, aged cheese (for example asiago, pecorino, or aged gouda) for that parmesan.
Choose wholegrain: Use whole-wheat spaghetti (the assertive, wealthy flavors of the dish will support a heartier pasta superbly).
Note: Dietary analysis is per serving.