Pour the olive oil into a frying pan, add the pancetta and the garlic crushed in it's skin, and sauté over medium heat.
Once the grease has come out of the pancetta and it has turned a nice golden brown color, add the butter and let it melt, remove the frying pan from the burner, and add the white wine.
Return the frying pan to the burner, evaporate the alcohol, pour in 30 ml hot water to boil the pasta, and season with salt and pepper. Make sure to season well.
Remove the frying pan from the burner and start boiling the pasta.
Add the Parmigiano Reggiano to the frying pan, and let it melt. Once the sides of the frying pan have cooled so that you can touch it longer than a second, mix in the egg.
Transfer the pasta to the frying pan about 30 seconds before it finishes boiling.
Increase to high heat. Cook the pasta for 5 seconds while quickly stirring, then remove for 10 seconds, and repeat.
The egg will set if you stop stirring, so make sure to stir continuously.
Once the sauce has thickened, and season with salt and pepper to taste. Add the white truffle oil, lightly toss, and transfer to serving plates.
Top with coarsely ground pepper and Italian parsley, and it is ready.
Story Behind this Recipe
I used the basics that I learned in an Italian cooking class, and adjusted the ingredient amounts.
Steps 7-9 take a bit of getting used to. Evaporate the water by tossing the pasta in the pan. The egg will harden if you overcook it, so be careful. I posted a separate recipe for the homemade pasta, so check that out as well.