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Recipe Category: Italian
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Ingredients
- Serving Size : 4
- 3 tablespoon unsalted butter
- pepper to taste
- 1/2 pound bacon
- 1 12 ounce thi spaghetti
- 4 eggs-beaten
- 1/2 cup grated italian cheese
- 1/2 cup white wine
Method
- 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.
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Pasta Salad:
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