Instructions: Bring a large pot of salted water to boil. Drop in noodles. Cook 10 minutes, or until al dente. Drain, reserving 1/2 cup of pasta cooking water.

In a bowl large enough to acommodate all the cooked noodles, crack the eggs. Add the cheese and a generous quantity of pepper. Mix well with a fork. Set aside.

In a saute pan, brown the bacon until three-quarters done.

Remove bacon and set aside. Discard fat and clean pan. Add bacon back to pan. Cook until as done as you like. Add garlic and chilies. Stir quickly so as not to let garlic burn. Add wine and butter. Let reduce a bit. Remove pan from heat.

Place hot noodles and bacon mixture into bowl with eggs, tossing quickly so that the eggs dont coagulate. Add 1/4 cup of the reserved pasta water.

Noodles should have a creamy consistency with just the right amount of sauce clinging to them. There should not be a pool of sauce in the bowl. If noodles look too dry, add more of the reserved pasta water, a bit at a time.

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