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1
Turn oven on to about 425F.
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2
Put a pot on to boil water for your noodles.
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3
Grab an oven safe skillet.
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4
Cut bacon up into bite size pieces.
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5
Mince garlic.
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6
Cut up fresh cilantro and add to your ricotta cheese.
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7
In a small bowl or measuring cup, beat your eggs and heavy cream until fully combined.
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8
Add noodles to water.
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9
Add butter and bacon pieces into your skillet over medium-high heat and cook until brown and crispy.
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10
When bacon is done, so should be your noodles.
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11
Drain noodles and add them to your bacon dish.
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12
Stir the noodles and bacon together, getting the butter and bacon drippings coated on the noodles evenly.
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13
Add in salt and pepper and red pepper flakes.
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14
Then add in your Parmesan cheese and stir until fully combined.
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15
Pour your eggs and cream mixture into the skillet over the pasta, making sure to pour it over the skillet to evenly disperse the mixture on all the noodles.
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16
Let the eggs start to set up a little; this takes about 2- 3 minutes.
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17
Turn off stove top and place skillet into the 425-degree oven and cook for about 6- 8 minutes.
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18
Take dish out and spoon over the cilantro and ricotta cheese mixture, smoothing it out over the top of the pasta dish.
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19
Sprinkle the top with your mozzarella cheese and bake for another 8- 10 minutes or until cheese is turning golden brown.
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20
Cut into serving sizes and enjoy.
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21
Mmm cheese.
