Fresh Pantry

Ingredients (Serves 2-3)

• 250g rigatoni
• 150g bacon, diced
• 150g mushrooms, sliced
• 2 egg yolks
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil (optional)
• Freshly cracked black pepper
• Salt, to taste
• ¼ cup reserved pasta water

Method

1. Cook the rigatoni according to package instructions. Reserve ¼ cup pasta water before draining.
2. Fry the bacon until crispy. Remove and set aside, leaving the rendered fat in the pan.
3. Add the mushrooms and cook until golden and tender.
4. In a bowl, whisk together the egg yolks and Parmesan cheese.
5. Add the cooked rigatoni to the pan with the mushrooms and bacon. Toss to combine.
6. Remove the pan from the heat. Pour in the egg yolk mixture, stirring quickly to coat the pasta. Add reserved pasta water a little at a time until the sauce becomes creamy.
7. Season generously with black pepper and adjust salt if needed.
8. Serve immediately with extra Parmesan on top.