Spaghetti Carbonara

[Mommom]

Spaghetti Carbonara

¾ pound spaghetti
4 eggs
2/3 cup grated Parmesan cheese
¼ cup dry white wine
¼ pound bacon, cut in small pieces
Freshly ground pepper

While the spaghetti is cooking, beat eggs slightly in a large bowl; add cheese and wine.  Beat just enough to blend; set aside.  In a saucepan or small skillet over moderately high heat (about 325 degrees), cook bacon until golden-brown.  When spaghetti is cooked and ready to drain, stir hot bacon with the bacon fat into the egg mixture.  Working quickly, drain the spaghetti and return it to the hot ot in which it was cooked.  Immediately add the egg mixture and toss well.  If the eggs should appear to be uncooked, continue to toss the spaghetti mixture over low heat for a few minutes.  Serve immediately with freshly ground pepper.  Serves 6.