1 pound spaghetti
2 tablespoons olive oil, divided
8 slices bacon, diced and chopped
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs, beaten
1/2 cup grated Parmesan cheese
Pinch salt
Black pepper, to taste

Cook spaghetti according to package directions until al dente. Drain.

Toss spaghetti with 1 tablespoon olive oil and set aside.

In large skillet, cook bacon until crisp. Remove and drain on paper towels. Don’t clean skillet. Discard all but 2 tablespoons of bacon grease. Add remaining olive oil. Add onion and cook until tender; add garlic and cook 1 minute more. Deglaze pan with wine (if desired) by adding wine to onion and garlic mixture and cooking for 1 additional minute. Pan may also be deglazed with water. Return bacon and spaghetti to pan. Toss to coat. (If it seems dry or sticky, add a little more olive oil.) Add beaten eggs and cook until set, tossing constantly. Add Parmesan cheese, salt and pepper. Toss to combine.

Serve with chopped parsley and extra Parmesan cheese sprinkled on top.

Serving size: 1/6 of dish. Per serving: 474 calories, 21 g protein, 13.7 g fat, 60 g carbohydrates, 2.9 g fiber, 467 mg sodium, 157 mg cholesterol

Kelli Fest, Central Texas Electric Cooperative