Source: Frank Gemmato
2 T butter
1/4 lb. bacon, cut in match stick lengths
1/2 cup chopped onion
1/4 cup dry white wine
1/2 cup freshly grated parmesan cheese
1/2 t ground black pepper
2 T minced parsley
1 lb. spaghetti, cooked and drained
Cook butter, bacon and onion until lightly browned. Add wine. Cook over low heat until wine evaporates.
In large bowl, beat eggs, cheese, pepper, parsley. Pour on spaghetti and coat as well as possible, then pour in the bacon mixture. Stir quickly and serve immediately.