A breakfast-inspired spaghetti dish with crispy bacon and scrambled or poached eggs. Think of it as a twist on carbonara—hearty and delicious.
Ingredients:
8 slices bacon
1/2 pound fresh mushrooms, sliced
1 pound spaghetti
1 pound american cheese, cubed 4 eggs, beaten
Directions:
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.
