1 lb. bacon
1 c. white wine
1 lb. #8 spaghetti
5 eggs
3/4 c. Romano cheese, grated
3/4 c. Parmesan cheese, grated
1/4 c. freshly shopped parsley

Cut bacon into small squares, fry until brown, drain. Reserve drippings. Return bacon to pan, add wine and simmer until wine evaporates. Cook pasta to desired doneness. While pasta is cooking, beat by hand the eggs to a smooth consistency. Add cheeses, a little at a time, until you get the consistency of pancake batter. Mix in parsley. Drain pasta. Immediately add reserved bacon drippings, bacon and the egg mixture to the pasta. Mix well. Serve right away with tossed salad and fresh bread!