Title: Spaghetti with Bacon & Egg
Categories: Italian Pasta Main
Yield: 4 Servings
| 1/2 | lb | Bacon |
| 4 | | Eggs-beaten |
| 1/2 | c | White wine |
| 3 | tb | Unsalted butter |
| | | Pepper to taste |
| 12 | oz | Thin spaghetti |
| 1/2 | c | Grated Italian cheese |
Cook bacon until lightly crisp. Drain and reserve 2 tbls drippings. Coarsly
chop bacon and leave on the side. Melt butter in bacon drippings, add wine
and pepper and simmer 5 min. 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. Drain pasta, well. 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, Eggbeaters can be substituted for the eggs.)