Add 6 quarts of water to the 8-quart pot and bring to a boil. Cook the spaghetti to al dente.
While the pasta cooks, mash the garlic lightly and remove the skin. Add the garlic and olive oil to the saute pan and cook over medium high heat, until the garlic turns a deep gold. Remove the garlic and discard it.
Add the pancetta strips to the pan and saute until they become crisp around the edges. Stir in the white wine and let it bubble for a minute or two, then turn off the heat.
Add the beaten eggs to the serving bowl. Stir in the romano and parmigiano cheeses, 3 or 4 grinds of fresh black pepper, and the chopped parsley.
Drain the spaghetti and add it to bowl. Toss well.
Reheat the pancetta strips for about a minute, then pour the contents of the pan in with the pasta. Toss it all together and serve immediately.