Title: Spaghetti Alla Carbonara (Cheese Spaghetti Toss)
Categories: Italian Cheese Pasta Pork
Yield: 4 Servings

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

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.

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