Cut pancetta or slab bacon into strips not quite 1/4 inch wide.
Lightly crush garlic to loosen the skins, discard skins, then saute garlic in olive oil over medium-high heat until deep gold. Remove and discard the garlic.
Add pancetta/bacon and cook until the edges just begin to crisp. Add wine, let it bubble 1-2 minutes, then turn off the heat.
In a serving bowl, beat the eggs lightly. Add both cheeses, a liberal grinding of pepper, and the parsley, then mix thoroughly.
Add cooked drained spaghetti and toss rapidly to coat.
Reheat the pancetta briefly over high heat, pour the pan contents into the bowl, toss thoroughly again, and serve at once.
