Spaghetti alla Carbonara

Bring a pot of salted water to a boil and add the pasta, cooking for about 9 minutes until just past al dente.

In a small bowl, mix the cheeses and eggs together well and set aside.

Heat the oil in a large skillet over medium heat. Add the pancetta and cook, stirring frequently, until just starting to crisp, about 5 minutes. Add the garlic and cook for about 1 minute, until just starting to soften.

If needed, sop up some of the excess fat in the pan, leaving about 3 tablespoons. Add the wine and let cook down until reduced to half.

When the pasta is cooked, drain and then place in a large bowl. Add the cheese mixture and toss well, ensuring that all the pasta is evenly coated.

Add the pasta to the skillet with the pancetta and garlic. Season with salt and a generous amount of pepper, then toss well.

Garnish with parsley and serve.