Quick Bacon and Egg Carbonara

Method

1. Cook rigatoni in salted boiling water until al dente.
2. In a pan, cook bacon over medium heat until crispy, drain on paper towels.
3. In a bowl, whisk together eggs, Parmesan, and a generous amount of black pepper.
4. In the same pan, add the cooked pasta and toss with the bacon fat.
5. Remove from heat, quickly mix in the egg and cheese sauce.
6. Adjust seasoning with salt and more pepper if needed.
7. Serve immediately, topped with extra Parmesan if desired.