Make carbonara, a type of pasta sauce, by browning 1/3 pound of diced pancetta in 3 tablespoons of olive oil and stirring in 6 cloves of diced garlic and pepper to taste. After a few minutes, stir in 1/2 cup of dry white wine. Meanwhile, pour 1 cup of pasta-cooking liquid into 3 egg yolks whisked with salt and pepper to taste. Toss the pasta with the carbonara sauce, egg yolk mixture, grated Pecorino cheese and 1/2 cup chopped parsley.
To make spaghetti alla carbonara, cook 1 pound of dry spaghetti until it's al dente, and reserve 1/2 cup of the cooking water. Saute 4 ounces of cubed slab bacon in 2 tablespoons of extra-virgin olive oil for a few minutes, and add 4 minced garlic cloves. After 1 minute, add the cooked spaghetti. Meanwhile, whisk together 2 eggs and 1 cup of freshly grated Parmigiano-Reggiano. Pour the egg mixture over the hot pasta and bacon mixture, whisking continuously. Once the egg mixture thickens, stir in the reserved pasta water.
Season the spaghetti alla carbonara with salt and pepper to taste. Serve the pasta topped with a handful of chopped fresh flat-leaf parsley and a sprinkle of freshly grated Parmigiano-Reggiano.