Ingredients

• 1 pack                                                  pack rigatoni or penne pasta, cooked al dente and drained
• 12-15 slices                                         bacon
• 8-10                                                     white button or cremini mushrooms, sliced
• 3-4                                                       garlic cloves, chopped
• 2 cups                                                 Anchor Heavy Cream
• 1/2 teaspoon                                     red pepper flakes
• 1/2 cup                                               parmesan cheese
• Garnish                                              chopped chives
• Garnish                                              extra bacon
• To taste                                              salt and black pepper

Directions

1. In a large saute pan, cook the bacon until the fat is rendered and the bacon is crisp. Remove and let cool. Chop into small pieces and set aside
2. Pour out most of the bacon fat (which can be stored in the fridge), leaving about 2 tbsp in the pan. Heat over medium heat. Add the mushrooms and cook until tender. Add the garlic and pepper flakes and cook for 1 – 2 minutes more
3. Add the pasta to the mushrooms and mix well to incorporate. Add in the Anchor Heavy Cream and mix for 1 – 2 minutes. If mixture becomes too thick, add a little more cream
4. Mix in the cheese and the chopped bacon. Season with just a little salt and black pepper. Taste and adjust seasoning if necessary.
5. Serve immediately. Spoon into serving plates or bowls and sprinkle with chopped chives and extra bacon