1 lb. thin spaghetti or vermicelli
1/2 lb. bacon, cut into 1/2 inch sqs.
1/2 c. dry white wine
3 eggs, well beaten
1 c. grated Romano or Parmesan cheese
Pepper

Cook spaghetti as directed. Drain, but don't rinse. Fry bacon in large skillet until almost crisp; drain on paper towel. Stir wine into hot bacon fat. Heat to boiling. Lower heat and simmer 3 minutes. Stir wine mixture and bacon into spaghetti. Add eggs and 1/2 cup of cheese. Toss over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and sprinkle with pepper.