1/2 lb. bacon
4 cloves garlic
2 tbsp. olive oil
1 tbsp. butter
1/4 c. white wine
1 lb. spaghetti
3 eggs
1/2 c. grated Parmesan
1/4 c. grated Romano
Salt and pepper
2 tbsp. chopped parsley

Lightly crush garlic. In saucepan, cook garlic in oil and butter until garlic turns deep gold. Discard garlic. Add bacon and cook until it begins to crisp. Add wine and simmer 2 minutes. Remove from heat.

In large serving bowl, lightly beat eggs. Stir in grated cheeses, 1/8 teaspoon pepper and parsley. Cook spaghetti in boiling water with 2 or 3 tablespoons salt until just done. Drain. Add to serving bowl and toss well. Reheat bacon quickly over high heat and pour entire contents over spaghetti. Toss and serve.