Bacon-Egg Spaghetti

1. 1

   In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.

2. 2

   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.

3. 3

   Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.