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