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.