1 lb. bacon, cut up
Olive oil
Garlic, minced
Dash white wine (optional)
Pat of butter
Lots of fresh parsley
2 eggs
1/2 c. Parmesan cheese
1 lb. spaghetti

Brown bacon in oil with garlic, butter and wine (about 15 minutes). Chop lots of fresh parsley and put in bowl with eggs and cheese. Cook spaghetti.

Rinse with hot water; quickly add to ingredients in bowl and toss; eggs cook, and cheese melts when tossing hot spaghetti. Add bacon (drained). Serve immediately with salad. Keeps well and tastes great cold, too.