Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside.
With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden.
Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it) Don’t do this on high heat, or you will make scrambled eggs.
Crumble the crisp bacon over the top & serve with additional Parmesan. I hope that you make this. And that it brings your belly as much pleasure as it brought mine. I share because I love you. And if you don't want to be as sinful as I was, feel free to sub in a quinoa or rice pasta instead of homemade.