| Spaghetti Alla Carbonara 2
one 16 ounce package of thin spaghetti
1/2 pound of bacon, cut into 1/2" squares
1/2 cup of dry white wine
3 Eggs, well beaten
1 cup of grated Romano cheese
1 cup of grated Parmesan cheese
Freshly ground pepper |
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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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