4 slices bacon
1 lb ground beef
2-3 cloves garlic minced
1 4 oz can mushrooms
1 small onion diced
3 eggs beaten
1-1 1/2 cup heavy cream
1 cup Parmesan cheese
Salt and pepper
Parsley
In large pot cook your pasta according to package directions, drain and return to pot. In skillet cook your bacon until crisp, remove; reserving drippings and drain on paper towels and crumble. In same skillet add your ground beef, garlic, onion and mushrooms and cook until beef is no longer pink, drain off fat. Pour your whipping cream over your spaghetti in pot, cooking on high until hot. Reduce heat to medium-high adding in your ground beef mixture and eggs, tossing until all pasta is coated. Cook for about 4 minutes. Stir in your cheese and seasonings and serve.