1 lb penne rigatoni noodles
12 oz bacon cut into 1/4″ pieces
2 tablespoons butter
1 cup grated parmesan cheese
Brown bacon until crispy while you bring water to boil for pasta and cooking pasta. When pasta is done, drain pasta, reserving 1/2 cup of liquid. Return pasta to pot and add butter, stirring to coat. Crack eggs into bowl and mix with a fork. Slowly add 1/2 cup of water to eggs, stirring to temper eggs and keep them from scrambling. Add eggs and cheese to pasta and mix well.
I started cooking this a year or two back, and now it’s a regular part of the cooking rotation. We sprinkled a bit of garlic powder on it in our bowls, also seen versions with black pepper as well.