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Recipe by: anaÏs-pauline
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See below ingredients and instructions of the recipe
1 pk Thin spaghetti(16oz) 1 c Grated Romano cheese
1/2 lb Bacon,cut into 1/2" squares 1 c Grated Parmesan cheese
1/2 c Dry white wine Freshly ground pepper
3 Eggs,well beaten
Cook spaghetti as directed on package; drain but do not rinse. Return
to kettle.
While spaghetti is cooking, fry bacon over medium heat until almost
crisp; remove bacon and drain on paper towels.
Stir wine into hot bacon fat. Heat to boiling. Boil and stir 3
minutes. Mix bacon, wine and bacon fat with spaghetti.
Add eggs and 1/2 cup of either cheese; toos over low heat until egg
adheres to spaghetti and appears cooked. Serve with remaining cheese
and freshly ground pepper.
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