- Cook noodles al dente and drain, reserving 4 tbsp cooking water.
- Cook bacon until crisp.
- Cook scallops in bacon drippings. Reserve drippings.
- In large bowl, mix horseradish, bacon drippings, butter, and the 4 tbsp of reserved cooking water.
- Add Parmesan cheese.
- Toss in the noodles, bacon, and scallops.
- Serve with fresh ground pepper and more cheese to sprinkle on at the table.