Instructions: 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; toss over low heat until egg adheres to spaghetti and appears cooked.

Serve with remaining cheese and freshly ground pepper.

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