Place butter in a saute pan over a medium heat. Cook bacon until crispy, remove from the heat and place contents of pan in a mixing bowl. Allow bacon and fat to cool, slightly. Add eggs and cheese and mix well. Cook pasta until al dente and toss with other ingredients. Place on top of grilled dough and place under a broiler until the mixture raises slightly (about 3 to 5 minutes). Season to taste with salt and pepper.
Drink Recommendations: Peroni Beer Mittnacht-Klack, Tokay Pinot Gris, Vin d'Alsace, 1997
Recipe Courtesy of Peter Bastulli
Recipe courtesy of Michael Chiarello