Cook rigatoni following package directions. Drain; reserve.
In small saucepan, whisk half-and-half and yolks. Cook over medium heat, whisking, until 160 degrees F on instant-read thermometer. Remove from heat. Add salt, pepper and nutmeg.
Coat large nonstick skillet with cooking spray; heat. Add garlic and bacon; cook, stirring, 3 minutes. Stir in egg mixture, then pasta. Remove from heat. Add parsley. Cover; let stand 2 minutes. Stir; top with cheese. Makes 6 servings.