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 crosswise into strips.
Melt butter in sauté pan on medium heat, add garlic and pancetta.
Sauté 2–3 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.