Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spaghetti |
| ¼ pounds | Lean bacon [pancetta], diced |
| ¾ cup | Grated parmesan cheese |
| 3 \N | Eggs, lightly beaten |
| ¼ cup | White wine |
| 1 teaspoon | Pepper |
~--------------------------------------------------------------------- ~--- This recipe is much better with Italian-style bacon [pancetta], which is salted and peppered but not smoked.
~--------------------------------------------------------------------- ~-- Dice the pancetta into small pieces. Start a pot of water boiling; add salt and spaghetti as in package directions. While spaghetti is cooking, saute pancetta over low flame until crisp. Mix cheese, eggs, and wine together in a bowl. Drain spaghetti; return it to the warm pot (NOT over heat). Pour egg mixture over hot spaghetti and toss. Add the pancetta and toss some more; very little fat is produced by the pancetta but try to get some of it in the mixture.
The hot spaghetti cooks the eggs adequately. Transfer to a hot platter; serve with additional cheese. Submitted By NICK LA ROCCA On 02-17-95