Categories: Pasta 
      Yield: 6 servings 
  
     16 oz Spaghetti                         1/4 c  Parmesan cheese 
      1    Clove garlic, chopped             1/4 c  Romano cheese 
      1 lb Sliced bacon                        1 tb Parsley 
      1 tb Olive oil                         1/2 ts Pepper 
      3    Eggs                            
  
  Cook spaghetti according to directions on package. Cook and stir garlic and 
  bacon in oil until bacon is crisp. Drain. Mix eggs, 1/4 cup Parmesan 
  cheese, Romano cheese, parsley and 1/2 ts pepper. Drain spaghetti and 
  immediately return to pan over very low heat. Toss spaghetti quickly with 
  egg mixture.  Add bacon and olive oil mixture and stir. Top with additional 
  Parmesan cheese and serve with pepper.