- bacon - 450 Grams
- red pepper flakes - 1/2 teaspoons
- Pasta Rigatoni - 450 Grams
- fatty cream - 1/2 cup
- cream cheese - 1/4 cup
- Parmesan cheese - 1/2 cup
- eggs - 2 pieces
- black pepper - 1/4 teaspoons
1. In a large frying pan fry the bacon on medium heat until golden brown. Put the finished bacon on paper towels to let the fat drain off. When the bacon cools a little, cut it into small pieces. Set aside. 2. In a large saucepan bring the salted water to a boil. Add the pasta and cook until ready, according to the instructions on the package. While the pasta is cooked, cook the creamy sauce. Mix fat cream and cream cheese in a small saucepan. Heat on low heat until the cheese melts, and beat until smooth. 3. Remove from heat. Add Parmesan cheese, egg, red pepper flakes and beat until homogeneous. 4. Drain the water from the pasta, reserving 1/2 cup of hot water, and return the pasta in a saucepan. Immediately add the creamy sauce and stir. Mix with chopped bacon and add a small amount of pasta liquid to lightly dilute the sauce. If desired, sprinkle additional Parmesan cheese on top and immediately serve.
Servings: 4