Time: 25 minutes
Makes: 4 servings

Ingredients

3/4 pound uncooked dry fetuccine
or spaghetti
4 ounces pancetta(Italian bacon)
or lean American bacon, cut into
1/2-inch-wide strips
3 garlic cloves, halved
1/4 cup dry white wine
1/3 cup heavy or whipping cream
1 egg
1 egg yolk
2/3 cup freshly grated Parmesan
cheese(about 2 ounces), divided
Generous dash ground white pepper
Fresh oregano leaves, for garnish

Instructions

1 Cook dry fetuccine according to package directions. Drain well; return to dry pot.
2. Cook and stir pancetta and garlic in large skillet over medium-low heat 4 minutes or until pancetta is light brown. Reserve 2 tablespoons drippings in skillet with pancetta. Discard garlic and remaining drippings. Add wine to pancetta mixture; cook over medium heat 3 minutes or until wine is almost evaporated. Stir in cream; cook and stir 2 minutes. Remove from heat.
3. Whisk egg and egg yolk in top of double boiler. Place top of double boiler over simmering water, adjusting heat to maintain simmer. Whisk 1/3 cup cheese and pepper into egg mixture; cook and stir until sauce thickens slightly. Pour pancetta-cream mixture over fettuccine in pot; toss to coat. Heat over medium-low pot; toss to coat. Heat over medium-low heat until heated through. Stir in egg-cheese mixture. Toss to coat evenly. Remove from heat. Serve with remaining 1/3 cup cheese. Garnish, if desired.