Spaghetti Cheese Toss
|Thin spaghetti||16 Ounce (1 Package)|
|Bacon slices||8 , cut up|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Eggs||3 , well beaten|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Freshly ground pepper||To Taste|
Cook spaghetti in 4-quart Dutch oven as directed on package; drain.
Return to pan.
Fry bacon over medium heat until crisp; remove bacon with slotted spoon and drain on paper towels.
Stir wine into fat; heat to boiling.
Toss wine mixture and bacon with spaghetti.
Add eggs, cheese and parsley; toss over low heat until egg adheres to spaghetti and appears cooked.