2 tbsp. butter
1/4 lb. bacon, cut in matchstick lengths
1/2 c. chopped onion
1/4 c. dry white wine
3 eggs
1/2 c. freshly grated Parmesan cheese
1/2 tsp. freshly ground black pepper
2 tbsp. minced parsley
1 lb. spaghetti, cooked and drained

Cook the butter, bacon and onion until lightly browned. Add the wine, cook over low heat until the wine evaporates.

In a large bowl, beat the eggs, cheese, pepper and parsley. Mix in the spaghetti and coat well as quickly as possible, then pour in the bacon mixture, stir quickly and serve immediately. Serves 6.