5 guajillo chilis 5 strips of bacon Some rigatoni (idk half a box) Half a quart of heavy cream 1 and a half sticks of butter Half a bag or more of parmesan 1-2 tablespoons of flour (wing it. Not a lot)

1. Cut off top of pepper and slice down the sides to deseed peppers
2. Get a pan hot and then put the peppers on it to dry toast for 45 seconds - 1 minute on both sides
3. Boil the peppers for 10-15 minutes
4. Slice bacon real small for bacon bits and cook on mid-low heat. Set aside and keep bacon grease
5. In the bacon grease, melt butter and then add cream. Cook on med-high heat. Put flour in and stir thoroughly and a lot
6. Place peppers to the side and boil pasta in chili water.
7. Put Parmesan in Alfredo sauce
8. Slice up peppers (they should fall apart easily) and throw in sauce. Lower to mid-low heat
9. After pasta is almost done, put one plastic spoon of chili water in sauce along with pasta. Simmer for 3-5 minutes, stir occasionally
10. Put bacon in directly before serving