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Ingredients
- 1/4 lb. bacon
- 1 stick butter
- 1/2 c. grated Parmesan (fresh if possible)
- 1/2 c. grated Romano
- 2 eggs, beaten
- salt and pepper
- 8 oz. spaghetti, cooked and drained
Method
- Fry bacon until crisp; drain and crumble.
- Add all ingredients to hot spaghetti; stir vigorously over low heat until egg is cooked and butter is melted.
- For garnish, may add chopped parsley, sliced pimentos and sliced ripe olives.
