> 12 oz linguine
> 3 oz bacon (about 4 slices)
> 1 bunch Swiss chard, washed
> 1 (8 oz) pkg sliced mushrooms
> 3 large eggs
> ¾ cup grated Parmesan
Cook the spaghetti according to package directions.
While spaghetti cooks, cut the bacon into thin slices. Remove the stalks from the Swiss chard and discard. Roughly chop the leaves.
Heat a large, dry skillet over medium-high heat and cook the bacon for 3 min. or until crisp. Add the mushrooms and Swiss chard, in batches, and sauté for about 5 min. or until the chard wilts.
Meanwhile, whisk the eggs with ½ cup cheese.
Drain the spaghetti, reserving ½ cup cooking liquid. Add spaghetti and reserved liquid to the pan with the mushrooms and stir to combine. Remove from heat and add the eggs to the pan, stirring constantly until thickened. Divide among 4 plates and sprinkle with the remaining ¼ cup Parmesan cheese.