This is my ultimate favorite dish. The creaminess of the egg yolk sauce, the richness of the Parmesan cheese, the salty bites of bacon lardons and al dente rigatoni makes the perfect, decadent meal. My version uses thick cut bacon lardons instead of the traditional pancetta or thinly sliced bacon, and the shaved Brussels sprouts add a nice touch of green and texture. A bright, lemony arugula salad on the side helps balance out the richness of the pasta. I have no doubt that this will be one of your favorite dishes too!