"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rigatoni with Mushrooms and Bacon Recipe

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This recipe for Rigatoni with Mushrooms and Bacon, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather (Luis) Hatfield
Added: Friday, June 23, 2006


8 oz. bacon (or pancetta) sliced crosswise into 1/4" strips
1 Tblsp olive oil
8 oz. sliced mushrooms
1/4 to 1/2 tsp red pepper flakes
1 cup whipping cream
2 eggs plus one egg yoke
1 cup grated parmesan cheese
1 pound rigatoni
2 Tblsp chopped flat leaf parsley
1 tsp black pepper

Cook the bacon in skillet over medium heat until browned. Remove and drain on paper towels. Discard all but about 1 Tblsp of bacon fat, add the olive oil, and reheat skillet. Add mushrooms and red pepper flakes and saute until golden. Add whipping cream and increase heat to medium-high. Cook until the cream has thickened slightly. Turn down to simmer and keep warm.
In a large bowl, (large enough to hold the pasta), beat the eggs, yolk, and parmesan cheese.
Cook the rigatoni in salted water according to package directions.
Drain and immediately add the hot pasta to the bowl with the egg mixture and stir to combine. Add the warm mushroom mixture, bacon, chopped parsley, and pepper.
Serve immediately topped with grated parmesan cheese.

Number Of Servings:
Number Of Servings:
4 to 6




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