A break from the standard tomato or creamy white sauce – ingredients can be added depending on what you have in the kitchen.
Added by Trish Boese on Tasty Kitchen / Pioneer Woman Site and
Prep Time 10 Minutes
Cook Time 10 Minutes
1 pound bacon
1/4 teaspoon crushed red pepper flakes
1 pound Rigatoni or Penne Pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 large eggs
1/4 teaspoon freshly ground black pepper
In a skillet, fry the bacon.
Sprinkle with red pepper flakes.
When done, remove bacon until cool enough to handle and roughly chop.
Meanwhile, cook the pasta in boiling salted water until done (according to package instructions).
Place cream and cream cheese in a small saucepan.
Heat over low until cream cheese is melted, and whisk until smooth.
Remove from heat.
Add the parmesan cheese, eggs, and pepper and whisk until blended.
Drain pasta (reserving 1/2 cup of hot water) and return to pot.
Immediately add the white sauce and toss to coat.
The hot pasta will cook the eggs.
Stir in the bacon, and add some reserved pasta water if needed to loosen the sauce.