8 oz. thin spaghetti
1/2 lb. sliced bacon, cooked & crumbled
1/4 c. butter
2/3 c. chopped green onions
1 (4 oz.) can sliced mushrooms, drained
1 c. shredded cheddar cheese
1/8 tsp. salt
Dash pepper
3 egg yolks, lightly beaten

Cook spaghetti according to package directions; drain; keep warm. Cook bacon; drain on paper towels; crumble; set aside (discard bacon drippings). Melt butter; saute green onions and mushrooms for 2 minutes. Add spaghetti, bacon, cheese, salt and pepper. Toss with fork to combine. Add egg yolks gradually and mix well. Remove from heat. Toss and serve immediately. 6 servings, 340 calories each.