12 oz. rigatoni noodles
4 oz. butter
10 slices fried bacon, reserve drippings and cut in 1-inch pieces
32 oz. half & half cream
1 1/2 c. sliced ham
1 1/2 c. fresh mushrooms, sliced
20 oz. frozen peas or chopped broccoli
2 eggs, slightly beaten
1 c. grated Parmesan
Salt and pepper to taste

In large pot, cook noodles until they are half done. Drain. Add butter, cream, bacon, drippings, ham, mushrooms and peas. Bring to hard boil, lower heat and continue cooking for 10 to 12 minutes until peas are warmed thoroughly. Remove from heat for 3 to 5 minutes. Add eggs slowly, mixing thoroughly. Stir in cheese and salt and pepper. Serve with tossed salad and rolls.