Adapted from Gourmet
6 ounces pancetta, diced
1 medium onion, finely chopped
1/4 cup dry white wine
1 pound spaghetti
3/4 cup Parmesan
1/3 cup Romano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cook pancetta in sauceapan over medium heat for about 2 minutes. Add onion and continue cooking till onion is golden, about 10 minutes. Add wine and cook till reduced by half.
Cook spaghetti in well salted water till done.
While pasta is cooking, whisk together eggs, cheeses, pepper and salt.
Drain pasta and add to pancetta and onion mixture. Toss well over medium heat, till well mixed. Remove from heat and add egg mixture, tossing to combine. Serve immediately.