16 oz Spaghetti
1 Clove garlic, chopped
1 lb Sliced bacon
1 tb Olive oil
3 Eggs
1/4 c Parmesan cheese
1/4 c Romano cheese
1 tb Parsley
1/2 ts Pepper
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.