Spaghetti Carboni

• 32 ounces spaghetti noodles
• 2 lbs bacon
• 2 bunches green onions, chopped
• 12 eggs, beaten
• 12 ounces parmesan cheese, shredded
• 32 ounces white zinfandel wine (E&J Gallo surprisingly works very well)

1. Freeze the bacon for one hour beforehand so it is easy to chop into pieces.
2. Brown the bacon until it becomes foamy.
3. Drain all but approximately 1 Tablespoon of grease from the bacon.
4. Add the wine to the bacon and and simmer on low.
5. Meanwhile, boil an appropriate amount of water for the noodles.
6. Add noodles to the boiling water, cooking for 10 minutes.
7. Drain noodles (do not rinse) and return to pot.
8. Add the eggs to the spaghetti noodles.
9. Stir the pasta until the eggs are cooked.
10. Add bacon and wine mixture to the pasta and eggs.
11. Stir in green onions.
12. Add parmesan cheese.

noodles, bacon, green onions, eggs, parmesan cheese, white zinfandel wine

Taken from www.food.com/recipe/spaghetti-carboni-186520 (may not work)