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| 2 Esslöffel | butter |
| 3 Esslöffel | olive oil |
| 1/3 x ca. 450 g | Pancetta; cut into thin strips |
| 3 Scheibe | Canadian bacon; roughly chopped |
| 1 Tasse | white wine |
| 1 Esslöffel | salt |
| 1 x ca. 450 g | spaghetti dried |
| 4 | egg yolks |
| 1/4 Tasse | Parmigiano-reggiano; freshly grated |
| 1 Esslöffel | salt |
| 1/2 Teelöffel | pepper |
| 2 Esslöffel | italien parsley finely chopped |
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Heat butter and 2 tablespoons olive oil in skillet over medium heat. When butter melts, add pancetta and Canadian bacon. Cook until pancetta is browned but not crisp. Add white wine. Cook until wine reduces by half. Set aside.
Cook spaghetti with remaining 1 tablespoon olive oil in plenty of salted boiling water until al dente.
Meanwhile, beat egg yolks with 2 tablespoons Parmigiano-Reggiano, salt and pepper in large bowl.
Drain spaghetti when cooked and immediately pour over egg-cheese mixture. Add pancetta-Canadian bacon mixture. Toss, making sure to coat spaghetti evenly.
Add remaining 2 tablespoons Parmigiano-Reggiano and Italian parsley. Toss again and serve.
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