1 lb. linguini
4-5 qts. water
Salt
4 eggs
2 tbsp. fresh chopped parsley
8 tbsp. grated Italian cheese
1 lb. bacon (or prosciutto) diced
2 c. heavy cream
1/2 c. dry white wine
1 c. sliced, cooked mushrooms

While salted water is boiling, place diced bacon (or prosciutto) in a heavy skillet and brown. Drain fat and return to skillet. Add heavy cream, 4 tablespoons cheese, mushrooms and salt and pepper to taste. Bring to slow boil, stirring constantly.

In another bowl beat 4 eggs, 4 tablespoons cheese, parsley and reserve.

Place linguini in boiling water and cook.

When linguini is done, drain (do not rinse with cold water) and place in a large pasta bowl. Pour the egg-cheese and parsley mixture over linguini and toss until thoroughly mixed.

Add 1/2 cup of white wine to sauce and mix (sauce should be thick and bubbly). Pour sauce over mixed linguini and serve hot.