bacon-egg spaghetti

Ingredients

• Servings: 8
• 8 slices bacon
• 1/2 pound fresh mushrooms, sliced
• 1 pound spaghetti
• 1 pound american cheese, cubed
• 4 eggs, beaten

Recipe

• in a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.
• meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
• add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. sprinkle in the crumbled bacon and stir; serve.