Bacon, Parmesan and more Bacon Pasta

Bacon,Parmesan and more Bacon Pasta

  • 1 pound Bacon
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 1 pound Rigatoni Or Penne Pasta
  • ½ cups Heavy Cream
  • ¼ cups Cream Cheese
  • ¼ cups Grated Parmesan Cheese
  • 2 whole Eggs
  • ¼ teaspoons 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

Noon Cooking - March 21, 2011