1 tbsp olive oil
4 strips lean bacon
2 cups mushrooms, sliced
2 cups fusilli
2 eggs, beaten
4 oz mozzarella, cubed
chopped fresh parsley to garnish
salt and pepper
Heat the oil in a skillet over medium heat. Add the bacon and cook until crisp. Remove with tongs, leaving the drippings in the skillet. Cut into small pieces and keep warm.
Cook the mushrooms in the bacon drippings for 5-7 minutes, or until soft. Remove from the heat.
Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the skillet.
Stir the mushrooms, beaten eggs, and the cheese cubes into the pasta. Season with pepper and toss until the eggs have coated the pasta and the cheese has melted.
Transfer to a warm serving dish. Sprinkle with the bacon pieces and parsley and serve at once.