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BelGioioso Cheese, Inc

 

Rigatoni Alla
Carbonara

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
    • Marinated Fresh Mozzarella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

16 oz. rigatoni pasta (or pasta of your choice)
4 oz. bacon
4 eggs
1/2 cup BelGioioso Romano cheese, shredded
Freshly ground pepper

Directions

Slice bacon into small pieces and sauté in large pan until lightly browned; set aside. Place pasta into a large pot of boiling salted water and cook until al dente. Meanwhile, whisk together the eggs, BelGioioso Romano and pepper. Drain cooked pasta and add to the bacon and return pan to heat. Add egg mixture and toss pasta until eggs are thickened and slightly cooked. Serve immediately.

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