1 lb. spaghetti
1 lb. bacon, cubed
1 med. chopped onion
1 c. white wine
4 eggs
1 c. grated Parmesan cheese
1 tbsp. chopped parsley
1 tsp. black pepper

1. In a frying pan begin to fry bacon chips stirring often. When bacon is half done, pour out excess grease and add chopped onion. Let both fry until almost done, then add wine and let simmer until evaporated.

2. In a large bowl: Meanwhile, while bacon is cooking, combine eggs, cheese, parsley and pepper; mix well.

3. In a pot: Cook the spaghetti in a lot of salted water. Do not overcook. It is done when the center is no longer raw (al dente). Check often. Time it to finish when bacon is done.

Drain water from spaghetti and mix immediately in bowl with eggs. The spaghetti needs to be as hot as possible so that the eggs will cook and the cheese melt when mixed. Put into the serving plate and place the fried bacon mixture on top. Sprinkle a little more fresh Parmesan and parsley on the top and it is ready to serve.