Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Do not drain.

Meanwhile, in a large skillet over medium heat, brown the pancetta until crisp along the edges. Add garlic and sauté an additional two minutes, until lightly golden. Add the wine, let it deglaze the pan for 1-2 minutes, and then turn off the heat.

Break the two eggs into the serving bowl where you will be tossing the pasta. Beat lightly with a form, then add the two cheese, a liberal amount of pepper, and the chopped parsley. Mix thoroughly.

Drain pasta, reserving 1/2 cup of cooking water. Add pasta to the bowl and toss rapidly, coating the strands well. Briefly reheat the pancetta over high heat, turn out the entire contents of the pan into the bowl, toss thoroughly again, and serve at once.

(If pasta seems too dry, add small amounts of the reserved pasta water until satisfied with the sauce consistency).