RIGATONI CARBONARA (Kay Pollard)

By LADONMANK

Ingredients

• 12 oz. rigatoni noodles
• 4 oz. butter
• 10 slices fried bacon, reserve drippings and cut in 1-inch pieces
• 32 oz. half & half cream
• 1 1/2 c. sliced ham
• 1 1/2 c. fresh mushrooms, sliced
• 20 oz. frozen peas or chopped broccoli
• 2 eggs, slightly beaten
• 1 c. grated Parmesan
• Salt and pepper to taste

Preparation

Step 1

In large pot, cook noodles until they are half done. Drain. Add butter, cream, bacon, drippings, ham, and mushrooms. Bring to hard boil, lower heat and continue cooking for 10 to 12 minutes until broccoli is tender and warmed thoroughly. Remove from heat for 3 to 5 minutes. Add eggs slowly, mixing thoroughly. Stir in cheese and salt and pepper. Serve with tossed salad and rolls.