1 lb. thin spaghetti
2 tbsp. salt
1/4 lb. bacon, diced
4 cloves garlic, minced
1/4 tsp. oregano
1/2 tsp. basil
3/4 c. Parmesan cheese
3 eggs, lightly beaten
1/4 c. dry white wine
1/2 tsp. pepper
Cook spaghetti according to package directions in salted water.
Meanwhile, saute bacon over low heat until crisp, adding garlic during the last few minutes.
Add cheese and wine to beaten eggs.
Drain spaghetti and return to pot; toss with egg mixture and remaining ingredients. Mix well.
