1 pk Thin spaghetti(16oz)

1/2 lb Bacon,cut into 1/2" squares

1/2 c Dry white wine

3 Eggs,well beaten

1 c Grated Romano cheese

1 c Grated Parmesan cheese

Freshly ground pepper 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.