4 garlic cloves, sliced
1 tbsp. olive oil
2 tbsp. butter
1/2 lb. bacon, chopped
1/4 c. cream (I use milk)
3 eggs
1/2 c. Romano
2/3 c. grated Parmesan
1 1/2 tsp. parsley
1 1/2 tsp. pepper
1 tsp. wine vinegar
1 lb. spaghetti

Saute garlic in oil and butter until brown, then discard garlic. Fry bacon until almost crisp. Add to garlic oil. Combine eggs, cream, cheeses, parsley, pepper and vinegar (this can be done ahead of time). Cook and drain spaghetti, place in large serving bowl. Add egg mixture. Toss well. Serve immediately.