Fry the finely chopped bacon and ham in oil, add the finely chopped mushrooms, which you've pre-soaked for a few hours in water and the peeled and diced tomatoes. Stew until soft.
Beat the eggs with the cream, sprinkle them with salt and black pepper. Just before the pasta is ready, pour the egg-cream mixture into the sauce of tomatoes and bacon, which must not come to a boil.
Add the butter and grated feta cheese to the well-drained pasta and pour the sauce on top.