Creamy Pasta with Egg Sauce

1Cook the pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a bowl, beat the eggs (2) and mix in the Parmesan cheese (½ cup). Set aside.

3In a separate pan, sauté the garlic in butter (2 tbsp) until fragrant. Add in the bacon, mushrooms, and cherry tomatoes (¼ cup). Cook until the mushrooms are soft and the bacon is crispy.

4Reduce the heat to low and add the cooked pasta (8 oz) to the pan. Toss to combine with the bacon mixture.

5Slowly pour the egg and Parmesan mixture over the pasta (8 oz), stirring constantly to coat the pasta (8 oz) evenly. Be careful not to scramble the eggs (2).

6Add the heavy cream (¼ cup) and continue stirring until the sauce thickens slightly. Season with salt, pepper, and red pepper flakes (½ tsp).

7Garnish with chopped parsley (¼ cup) and additional Parmesan cheese (½ cup). Serve hot and enjoy your creamy pasta (8 oz) with egg sauce!