|1/2||lb||Bacon,cut into 1/2" squares|
|1/2||c||Dry white wine|
|1||c||Grated Romano cheese|
|1||c||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 1/2 cup of either cheese; toos over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and freshly ground pepper.