2 tbsp. Olive Oil
2 tbsp. Butter
1/4 lb. Bacon, cut cross-wise into thin strips
2 cloves Garlic, minced
1/2 c. Red Wine
1/2 tsp. Black Pepper, freshly ground
2 Eggs
1/2 c. Parmesan Cheese, grated
1/2 tsp. Salt
3/4 lb. Linguine
2 tbsp. fresh Parsley, chopped

Heat oil and butter over moderate heat. Add bacon and cook until brown, not crisp, about 4 min. Add garlic, wine and pepper. Simmer until the wine is reduced to 2 Tbsp., about 3 min. Remove from the heat. In a large bowl, whisk together the eggs, cheese and salt. In a large pot of boiling, salted water, cook the linguine until just about done, about 12 min. Drain the pasta and add it to the egg and cheese mixture. Toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.