- 4
- 30 mins
0/5
(0 Votes)
Ingredients
- 6 slices chopped bacon
- 4 thinly sliced garlic cloves
- Pinch red pepper flakes
- 3 3/4 cups warm water
- 1 1/2 tap salt
- 12 OZ rigatoni
- 8 oz sliced saluted mushrooms
- 1/4 cup diced sun-dried tomatoes
- 1 cup whole-milk ricotta
- 1 cup finely grated parmesan
- 2 whole eggs
- 2 egg yolks
- 1/4 cup warm water
- Pinch each of salt and pepper
Preparation
Step 1
1. Cook bacon until crisp. Remove all but 2 TBS bacon grease and sauce mushroom until soft. Add garlic and red pepper flakes and sun-dried tomatoes and cook 30 seconds. Remove from pan and set aside.
2. Add 3 3/4 cups warm water and 1 1/2 tap salt. Add 12 OZ rigatoni and bring to a boil, stirring occasionally. Reduce to medium and cook, covered and stirring occasionally until Al dente.
3. Off heat stir in bacon and mushroom mixture to the pasta
4. In a bowl whisk together 1 cup whole-milk ricotta cheese, 1 cup parmesan, all the eggs, water and S&P. Stir the ricotta mixture into pasta and toss to coat
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