- 8 slices bacon
- 1/2 pound fresh mushrooms, sliced
- 1 pound spaghetti
- 1 pound American cheese, cubed
- 4 eggs, beaten
- 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.