Aunt Evelyn

Ingredients

• 1 pound spaghetti
• 1/2 pound pancetta OR thickly sliced bacon, chopped
• 4 garlic cloves
• 1 Tbs olive oil
• 1/4 cup white wine OR white wine vinegar
• Eggs
• 1 cup Parmesan cheese
• Pepper
• Italian parsley

Directions

Cook pasta as directed.

In a skillet, put oil and whole cloves, cook till golden, discard garlic. Cut the pancetta and put in oil till it begins to crisp, add wine and let boil off.

Beat eggs in large bowl (large enough to add the pasta and toss), add cheeses, pepper, and parsley, set aside. When pasta is cooked, drain and toss it in the eggs mixture rapidly and thoroughly until strands are coated and eggs are cooked. Toss pancetta and contents of skillet with pasta.

Our Angel Aunt got this recipe while traveling in Italy.