This recipe is taken from an Italian classic, and while I won't pretend it's purely authentic (I'm not Italian...but I wish) it's pretty darn close, with a mushroom addition/option that can be included or used as a vegetarian alternative. I aim to please :) Indulge in this. It's worth every delicious bite.
Cook bacon in large skillet until starting to crisp, but not crispy! Remove bacon with slotted spoon and place on a plate lined with paper towel. Leave remaining bacon fat in pan and turn off heat.
Mushroom Option: Sauté 5-6oz (about 2 cups) quartered cremini mushrooms in reserved bacon fat, along with 1 extra tbsp olive oil for 5 minutes. Add 2 cloves minced garlic, 1 finely chopped (small) shallot, and a pinch of salt. Saute for 3-4 more minutes then turn off heat. Proceed with remaining steps, leaving mushrooms in pan to toss with pasta, bacon and egg mixture.
Vegetarian Option: Omit bacon and saute mushrooms in 3 tbsp olive oil.