1pour olive oil in cast iron stew pan and sautee panchetta for 10 minutes then add parsley and garlic and sautee for 10 minutes then turn down the pot after adding the garlic teiyaki sauce and let simmer on low for 5 minutes
2In a separate bowl add half and half cream, parmesan cheese and asiago cheese, eggs, salt and pepper and mix until a smooth cream sauce then add to the simmering pan with the panchetta
NOTE: Instead of useing cream you can add 2 extra eggs to your sauce making sure when you add the cheese, egg combo to the meat turn off the heat and add after you have added the noodles.
3Boil Spaghetti until done, then add rinsed and drained pasta to the cream panchetta sauce on the stove making sure to coat the noodles
NOTE: If you use the 2 extra eggs then you need to add the sauce after you have added the noodles
4sprinkling fresh parsley on top for garnish and serve
5If you substitute the cooked bacon for panchetta it will have a different flavor but it is just as yummy.