Instructions: Prepare pasta as per package directions, adding 1 tablespoon olive oil and salt to boiling water. In a skillet on medium high heat add remaining olive oil and onion and cook for 5 minutes. Add the pancetta and saute for 2 more minutes. Add white wine and boil until most of the liquid evaporates. In a separate bowl, beat the eggs with Roman cheese, garlic, and basil. Add salt and pepper to taste. Drain the cooked pasta and immediately stir in the egg mixture allowing the egg to lightly cook in the heat of the pasta. Pour the skillet contents over pasta. Serve immediately.

Serves 2 to 4

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