Creamy Bacon Pasta

Ingredients

• 250 g Pasta (The recipe specifies 250–300 g.)
• 100 g Bacon (About 1 package, cut into small pieces.)
• 100 g Grated Parmesan
• 600 ml Heavy cream (Full-fat cream according to the original recipe.)
• 1 Garlic clove (Finely chopped.)
• 0.5 Red onion (Finely chopped.)
• 5 tbsp Flour (The recipe specifies 5–6 heaping tablespoons.)
• 2 Egg yolks
• Pasta cooking water (Reserve some; add it if the sauce becomes too thick.)
• Oil (A little, for frying the bacon.)
• Pepper (To taste.)
• Salt (Optional and in a small amount, as the bacon is already very salty.)
• Sweet paprika (To taste.)

Steps

1. 1

   Cook the pasta according to the package instructions. Reserve some of the cooking water.

2. 2

   Cut the bacon into small pieces. Heat a little oil in a large skillet, then fry the bacon until crispy.

3. 3

   Add the chopped red onion and sauté it with the bacon until translucent.

4. 4

   Add the chopped garlic and sauté briefly, without letting it burn.

5. 5

   Sprinkle the flour into the skillet. Mix thoroughly and cook it briefly with the bacon and aromatics.

6. 6

   Pour in the cream and stir until smooth. Simmer for about 15 minutes over low to medium heat, until the sauce thickens.

7. 7

   If the sauce becomes too thick, gradually add a little pasta cooking water.

8. 8

   In a separate bowl, mix the grated Parmesan with the two egg yolks.

9. 9

   Add a little hot sauce to the Parmesan and egg yolk mixture, then stir until creamy.

10. 10

    Reduce the heat to the lowest setting and slowly pour the mixture into the remaining sauce, stirring constantly.

11. 11

    Let the sauce thicken gently for 5 to 6 minutes over low heat. Do not let it boil, or the eggs may curdle.

12. 12

    Season the sauce with pepper, optionally a little salt, and sweet paprika. Add salt cautiously, as the bacon is already very salty.

13. 13

    Add the cooked pasta to the sauce and mix thoroughly to coat it evenly.

14. 14

    Let everything warm through and thicken gently for about 5 minutes over low heat, so the pasta absorbs the sauce and the dish becomes nicely creamy.

Notes

The exact amount of pasta cooking water and oil is not specified in the source. Do not boil the sauce after adding the egg yolks.

Nutrition per serving

• main course
• pasta
• creamy
• bacon
• Parmesan
• quick
• Italian cuisine