1. Bring a large pot of salted water to a boil and cook the linguine according to box directions.

2. While the linguine is cooking add the bacon to a large, wide skillet and cook for about 5 minutes, or until almost crispy and cooked through. Then, add the mushrooms and cook for another 5 minutes, or until they release their water and soften.

3. When the linguine is finished cooking set it aside and reserve 1 cup of the pasta water. Then, scoop the linguine into the skillet with the cooked bacon and mushrooms and swirl the pasta around so that it gets coated completely with the bacon and mushroom sauce.

4. In a small bowl whisk the eggs, Parmesan, and pepper until completely smooth. Then, remove the skillet with the pasta from the heat and toss in the egg mixture, swirling the pasta to make sure it is completely coated. Add the pasta water a little bit at a time to thin out the eggs, swirling with tongs as you do. You will probably only need to use about 1/3 to ½ cup of the pasta water to make the sauce thin enough to coat all of the pasta. Serve!