Cook spaghetti in salted water.
Grate the cheese on a fine grater and mix it with raw eggs.
In sunflower oil, fry the meat in not very large pieces, after 7 minutes of frying, add finely chopped garlic, salt and pepper to taste, fry it for another 3 minutes, and then remove the excess oil and pour the wine.
Put the meat out in wine until half has evaporated.
Mix spaghetti with pre-cooked cheese and add all this to the pan and leave it on fire for another 2 minutes.
Garnish all this with coarsely chopped parsley and serve.