In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm.
Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leaving drippings in skillet. Drain bacon on paper towel. Crumble bacon.
In same skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Pour whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.