Spaghetti alla Carbonara

Heat olive oil in a large skillet over medium-high heat. Bring a pot of salted water to a boil.

Add garlic cloves to the skillet, cook until golden, about 1 minute. Remove and discard garlic. Add pancetta cut into ½" long strips; cook until edges are crisp, 5-6 minutes. Add white wine, simmer until thickened, 2-3 minutes. Remove from heat. Add spaghetti to boiling water and cook until al dente. Drain, reserving ¼ cup pasta water. In a large bowl, whisk together parmigiano-reggiano, pecorino-romano, parsley and eggs. Slowly drizzle in reserved (hot) paste water while whisking constantly. Add spaghetti along with reserved pancetta mixture. Season with salt and pepper. Toss to combine.