- 2 quarts water, or more as needed
- 2 tablespoons olive oil
- 2 (16 ounce) packages spaghetti
- 1 (1 pound) package bacon, diced
- 8 ounces sliced crimini mushrooms (such as baby bella)
- 2 scallions (green onions), chopped
- 2 eggs
- 3 cups shredded Mizithra cheese (optional)
- 2 cups shredded mozzarella cheese
- salt to taste
- Bring water and olive oil to a boil in a stockpot over high heat. Break pasta in half and add to water. Cook until pasta is al dente, 7 to 10 minutes.
- Cook bacon in a large skillet over medium heat until fat is rendered, 5 to 7 minutes; do not drain fat. Add mushrooms and scallions; toss to combine.
- Strain pasta; add to bacon mixture. Increase heat to high; toss until pasta is well-coated. Crack eggs into skillet; toss until eggs are cooked through, about 3 minutes. Add Mizithra cheese, mozzarella cheese, and salt; toss just until combined.