Cook bacon until lightly crisp. Drain and reserve 2 tbls drippings. Coarsly chop bacon and leave on the side. Melt butter in bacon drippings, add wine and pepper and simmer 5 min. Cook spaghetti according to directions. Add bacon to butter-wine mixture. The next step must be done quickly so the eggs will cook from the heat of the pasta. Drain pasta, well. Toss pasta with bacon sauce and beaten eggs. Mix with 1/2 the grated cheese and serve with extra cheese on the side for topping. For those looking to keep the fats down a bit, Eggbeaters can be substituted for the eggs.)
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|Serving Size: 1 Serving (461g)|
|Recipe Makes: 4|
|Calories from Fat: 929 (67%)|
|Amt Per Serving||% DV|
|Total Fat 103.2g||138 %|
|Saturated Fat 49.2g||246 %|
|Monounsaturated Fat 34.3g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 1233mg||379 %|
|Sodium 828.9mg||29 %|
|Potassium 659.7mg||17 %|
|Total Carbohydrate 65.3g||19 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 62.6g|
|Protein 49.5g||71 %|
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Calories per serving: 1390
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