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.
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 4|
|Calories from Fat: 511 (46%)|
|Amt Per Serving||% DV|
|Total Fat 56.8g||76 %|
|Saturated Fat 21.5g||108 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 871.7mg||268 %|
|Sodium 1267.4mg||44 %|
|Potassium 663mg||17 %|
|Total Carbohydrate 87.2g||26 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 83.6g|
|Protein 58.5g||84 %|
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Calories per serving: 1110
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