Pasta with Egg and Cheese
(Spaghetti Carbonara)

Serves 4

Put salted water on to boil first thing. Meanwhile

• 1 lb. spaghetti

Cook in a small skillet until the bacon is crisp.

• 2 Tbs. olive oil
• 6 slices finely cut bacon

Add and reduce until the wine has evaporate.
Beat together cheese and eggs.

• 1/3 c. dry white wine (or dry vermouth)
• 3 eggs
• 2/3 c. grated mixed Parmesan and Romano cheese

Drain the pasta and return it to the hot saucepan. Add the egg and cheese mixture and the hot bacon fat and bits, stirring them in quickly. The heat of the pasta will cook the egg mixture.
Season to taste (good with lots of black pepper). Serve immediately.

Source: Joy of Cooking