In a large pot of boiling salted water, cook the rigatoni (or spaghetti) until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, add the bacon (or pancetta) and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the mushrooms and once tender, add garlic and cook until golden, 1 minute.
Add the penne (or choice of pasta) to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the cheeses and the nutmeg; season with black pepper, Santa Maria Style Seasoning and red pepper flakes. Transfer to bowls and serve with extra Parmigiano-Reggiano.
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