1 lb thin spaghetti
2 tablespoons salt
1/4 lb bacon or lean salt pork, diced
4 cloves garlic, minced
1/4 teaspoon oregano
1/2 teaspoon basil
3/4 cup Pecorino Romano or Parmesan cheese
3 eggs, lightly beaten
1/4 cup dry white wine (optional)
1/2 teaspoon pepper

Cook spaghetti according to package directions in salted water.

Meanwhile, saute bacon over low heat until crisp, adding garlic during the last few minutes.

Add cheese and wine to beaten eggs.

Drain spaghetti and return to pot; toss with egg mixture while spaghetti is still hot. Stir in bacon, bacon drippings, and pepper. Mix well.

Serve.

Submitted by: Belle