Creamy Bacon Pasta
A rich and creamy bacon pasta with a silky parmesan sauce, finished with gentle heat to create the perfect silky texture.
Equipment
Ingredients
Main Ingredients
pasta
300 g
bacon
100 g
parmesan (grated)
100 g
cream
600 ml
garlic (finely chopped)
1 clove
red onion (finely chopped)
0.5 piece
flour
5 tbsp
egg yolk
2 piece
pasta water
100 ml
black pepper
0.5 tsp
salt
0.25 tsp
paprika
0.5 tsp
Instructions
Cook the pasta
Cook pasta according to package instructions. Reserve some pasta water and set aside.
Crisp the bacon
Cut bacon into small pieces and fry until crispy in a large pan with a little oil.
Sauté onion and garlic
Add onion to the pan and cook until translucent. Then add garlic and cook briefly.
Add flour and cook roux
Sprinkle flour over the mixture, stir well and cook briefly.
Create the cream sauce
Deglaze with cream, stir well and simmer for about 15 minutes until thickened.
Prepare egg-parmesan mixture
In a separate bowl, mix parmesan and egg yolks. Gradually add some hot sauce and whisk to a creamy consistency.
Combine and finish sauce
Add the egg-parmesan mixture to the sauce over low heat. Stir well and let it cook gently for 5-6 minutes without boiling.
Season the sauce
Season with pepper, salt if needed, and sweet paprika. Be careful with salt as the bacon is already salty.
Combine pasta and sauce
Add the cooked pasta to the sauce and mix well. Let it sit over low heat for 5 minutes to absorb flavors.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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