Bacon-Egg Spaghetti Recipe
- 8 slices bacon
- ½ pound fresh mushrooms, sliced
- 1 pound spaghetti
- 1 pound American cheese, cubed
- 4 eggs, beaten
step 1: In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
step 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.
step 3: Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
step 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.