• 1 lb spaghetti
• 2 Tbsp butter
• 2 Tbsp extra virgin olive oil
• 4 oz bacon cut into thin strips (use pancetta if you can find it)
• 1/3 cup dry white wine
• 4 egg yolks
• 3 Tbsp freshly grated parmesan
• 1 Tbsp freshly grated pecorino romano cheese
• 1 Tbsp chopped parsley
• Salt and pepper to taste

1. Bring 4 quarts of water to boil in large pot.
2. Meanwhile, put the butter and olive oil in a small skillet over medium high heat. When the butter has melted, add the bacon and cook until it is well browned but not crisp. Add the white wine and continue cooking until it has reduced by half. Remove from heat and set aside.
3. Add salt and pasta to the boiling water, stirring well.
4. In a large mixing bowl (large enough to hold the pasta), lightly beat the egg yolks with the two grated cheeses, the parsley, a pinch of slat and a generous amount of black pepper.
5. When the pasta is cooked al dente, return the skillet with the bacon to a high heat, then drain the pasta and add it to the mixing bowl containing the egg yolks and cheese. Toss until the pasta is well coated with the egg and cheese mixture, then add the hot bacon. Toss again and serve at once. (The egg yolk mixture will coat the hot pasta and cook so there is no fear of raw eggs.)

(Bob)