Bacon-Egg Spaghetti

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.