8 oz. fettucini or spaghetti
1/2 lb. bacon, diced
1/2 c. chopped green onions
4 oz. sliced mushrooms
1/4 c. butter
1 c. grated Mozzarella cheese
3 egg yolks, lightly beaten
Salt & pepper to taste

Cook pasta, drain, keep warm. Cook bacon in large skillet until crisp. Remove bacon from pan, drain on paper towels. Pour out all but 2 tablespoons of bacon drippings. Saute mushrooms and green onions for 2 minutes, remove from skillet, drain.

Melt butter into skillet. Add pasta, bacon/onion/mushroom mixture, cheese, salt and pepper. Toss lightly. Add egg yolks gradually and mix thoroughly. Remove from heat. Serve immediately with green salad and crunchy Italian bread. Serves 4.