Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Thin spaghetti(16oz) |
| ½ pounds | Bacon,cut into 1/2\" squares |
| ½ cup | Dry white wine |
| 3 \N | Eggs,well beaten |
| 1 cup | Grated Romano cheese |
| 1 cup | Grated Parmesan cheese |
| \N \N | Freshly ground pepper |
Cook spaghetti as directed on package; drain but do not rinse. Return to kettle. While spaghetti is cooking, fry bacon over medium heat until almost crisp; remove bacon and drain on paper towels. Stir wine into hot bacon fat. Heat to boiling. Boil and stir 3 minutes. Mix bacon, wine and bacon fat with spaghetti. Add eggs and ½ cup of either cheese; toss over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and freshly ground pepper.