Ingredients
- 1 lb. Spaghetti
- 1 T Olive Oil
- 5 Thick Slices of Bacon, Cut Up
- 1 Small Onion, Chopped
- 2 Clove Garlic, Minced
- 4 Large Eggs
- 1/2 C Freshly Grated Parmesan (Or Asiago)
- 1/4 C Dry White Wine
- Salt & Pepper
Directions
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In large pot, salted water, cook spaghetti, drain, saving 1/4 C pasta water, toss with oil. Meanwhile, heat oil in skillet. Add bacon, cook until browned. Transfer bacon to paper towel. Pour off all but 2 T fat, add onion and cook 6 minutes until tender. Add garlic and cook 1 minute. Add wine-cook 1 minute. Return bacon and spaghetti to pan and toss. Add reserved water, and eggs mixed with parmesan, salt and pepper. Remove from heat when eggs are set. Serve Immediately.