Carbonara with Pancetta

1 pound thick spaghetti
8 eggs, plus 4-6 more egg yolks
1 tablespoon dry white wine
1 cup of grated parmesan cheese (or pecorino cheese)
plus extra for final serving
½ lb. pancetta, sliced or cubed
1 tablespoon butter
1-2 teaspoons salt
1 tablespoon black pepper




Bring large pot of salted water to a boil and add pasta. While pasta is cooking, sauté the pancetta in a large sauté pan until it becomes crispy. Whisk together the 6 eggs, 4 egg yolks, and white wine until creamy. Add 1 cup of parmesan cheese, salt and pepper and whisk together and set aside. When pasta is cooked, drain completely and immediately add to the pan of cooked pancetta and combine with the hot oil of the pancetta. Remove from the heat and immediately add the egg and cheese mixture and butter to the pan. Using tongs, mixture together until the heat of the pasta and the pancetta oil warms the egg mixture. (Note: Do not turn on the heat of the pan or else you will scramble the eggs. Use the heat of the pasta and the heat of the oil to cook, by tempering the eggs to a creamy consistency). Serve immediately, using warmed bowls or plates, adding another spoon full of Parmesan cheese.