Yield: 4 Servings
|1 pack||Thin spaghetti(16oz)|
|½ pounds||Bacon,cut into 1/2" squares|
|½ cup||Dry white wine|
|1 cup||Grated Romano cheese|
|1 cup||Grated Parmesan cheese|
|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.