Cut the pancetta into 1/4 inch wide strips. Put oil, butter, and crushed garlic into saucepan and sauté garlic until it becomes golden brown. Discard large pieces of garlic, and add pancetta. Sauté pancetta until edges begin to crisp, and then add one half of the white wine. Allow wine to boil off for two minutes.

Cook the spaghetti until it is al dente.

Take bowl with which you will serve and break one of the eggs, and gently mix in one half of the cheese, together with the parsley, the rest of the wine, and the milk.

When spaghetti is ready, drain and put into serving bowl. Toss until spaghetti begins to get coated, then add in the bacon mixture, black pepper, egg, and remaining cheese.