Spaghetti with Bacon & Egg
italian cheese, grated
Cook bacon until lightly crisp.
Drain and reserve 2 tablespoons drippings.
Coarsely chop bacon and leave on the side.
Melt butter in bacon drippings, add wine and pepper and simmer 5 minutes.
Cook spaghetti according to directions.
Add bacon to butter-wine mixture.
The next step must be done quickly so the eggs will cook from the heat of the pasta.
Toss pasta with bacon sauce and beaten eggs.
Mix with 1/2 the grated cheese and serve with extra cheese on the side for topping.
For those looking to keep the fats down a bit, an egg substitute can be used in place of the eggs.