Beat the eggs, cream, parmesan, parsley, salt and red pepper together in a bowl.
Fry the bacon until crisp, then crumble and set aside.
With 1-2 TB 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 1-2 minutes.