| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Thin spaghetti(16oz) |
| 1/2 |
lb |
Bacon,cut into 1/2" squares |
| 1/2 |
c |
Dry white wine |
| 3 |
|
Eggs,well beaten |
| 1 |
c |
Grated Romano cheese |
| 1 |
c |
Grated Parmesan cheese |
|
|
Freshly ground pepper |
INSTRUCTIONS
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 1/2 cup of either cheese; toss over low
heat until egg adheres to spaghetti and appears cooked. Serve with
remaining cheese and freshly ground pepper.
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