6 oz. fettuccini (or spaghetti)
4 oz. pancetta; chopped (or ham)
1/4 cup white vermouth
2 egg yolks, beaten
2 Tbsp. olive oil
4 scallions (green onions), sliced into 1/4" rounds
2 garlic cloves, minced
3 oz. Parmesan (or Romano, Asiago, Pecorino), grated
1/2 tsp. salt
Freshly ground black pepper
Simmer garlic in oil in a large skillet over low heat until garlic is golden.
Remove garlic with a slotted spoon and discard.
Increase to medium, add pancetta or ham and brown.
Drain on a paper towel and pour out all but 1 tablespoons of oil.
Add vermouth and reduce by half.
Remove from heat and set aside.
Simultaneously, cook pasta according to package directions and drain, reserving two tablespoons of the cooking water.
Once the pasta is done, return wine mixture to medium low heat and add two tablespoons of pasta water.
Whisk the egg yolks into the sauce, being careful to avoid having the eggs curdle and cook, until the sauce is slightly thickened.
Blend in the cheese and the mix in pasta.
Put pasta on plates, and sprinkle with scallions and black pepper.
Add desired garnishing.