2 tbsp. olive oil
2 tbsp. butter
6 slices bacon, cut into 1/4 inch dice
1 lb. spaghetti
5 eggs, well beaten
1/2 c. grated Romano or Parmesan cheese
Fresh ground black pepper

Heat oil and butter in a skillet. Add the bacon and saute until golden, lift from fat with a slotted spoon and drain on paper towels. Cook pasta in plenty of boiling water until al dente, or firm to the bite, about 10 minutes, drain.

Meanwhile, beat the eggs, 1/4 cup of the cheese, and pepper in a large serving bowl. Add the pasta, and toss. Sprinkle the bacon on the top along with the remaining 1/4 cup cheese.

NOTE: Serve with salad and garlic bread.