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4 servings
suggest servings
| 3 | tablespoon | butter, unsalted | |
| 1 | x | black pepper | to taste |
| 1/2 | pound | bacon | |
| 12 | ounces | spaghetti | |
| 4 | large | eggs | beaten |
| 1/2 | cup | italian cheese | grated |
| 1/2 | cup | white wine |
Cook bacon until lightly crisp.
Drain and reserve 2 tbls drippings.
Coarsly chop bacon and leave on the side.
Melt butter in bacon drippings, add wine and pepper and simmer 5 min.
Cook spaghetti according to directions.
Add bacon to butter-wine mixture.
The next step must be done quickly so the eggs will cook from the heat of the pasta.
Drain pasta, well. Toss pasta with bacon sauce and beaten eggs.
Mix with 1/2 the grated cheese and serve with extra cheese on the side for topping.
For those looking to keep the fats down a bit, Eggbeaters can be substituted for the eggs.
| % Daily Value* | |
| Total Fat 38.0g | 59% |
| Saturated Fat 15.0g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 297mg | 99% |
| Sodium 1387mg | 58% |
| Total Carbohydrate 64.0g | 21% |
| Dietary Fiber 3.0g | 11% |
| Sugars 3.0g | |
| Protein 38.0g | 77% |
| Vitamin A | 11% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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