2 cloves garlic
Pinch fresh parsley springs
½ pound pancetta
3 tablespoons butter
¼ cup dry white wine
3 tablespoons heavy cream
¾ cup Parmesan cheese, grated
Salt to taste
Freshly ground pepper to taste
1 lb fettuccine
Chop garlic, strip leaves from parsley and chop; set these aside.
Slice pancetta cross wise into strips.
Melt butter in sauté pan on medium heat, add garlic and pancetta. Sauté 2 to 3 minutes. Add wine and reduce; remove from heat and keep warm.
Beat eggs with a fork in a large bowl; add cream and Parmesan cheese and season with salt and pepper.
Cook fettuccine according to package and drain. Add fettuccine to egg mixture. Pasta needs to be very hot; it will cook the egg as you toss it. Toss quickly to coat evenly.
Add pancetta mixture and toss quickly.
Add chopped parsley, toss lightly. Add salt and pepper if needed.