Ingredients Jump to Instructions ↓

  1. 1 Thin spaghetti - (16oz)

  2. 1/2 lb 227g / 8oz Bacon - cut into 1/2" square

  3. 1/2 cup 118ml Dry white wine

  4. 3 Eggs - well beaten

  5. 1 cup 146g / 5.1oz Grated romano cheese

  6. 1 cup 146g / 5.1oz Grated parmesan cheese

  7. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. 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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