Creamy Bacon Pasta

Ingredients

• 275 g Pasta (Source specifies 250–300 g; cook according to the package instructions.)
• 100 g Bacon (1 package, cut into small pieces; approx. 100 g.)
• 100 g Parmesan (Grated.)
• 600 ml Heavy cream
• 1 Garlic (Clove, finely chopped.)
• 0.5 Red onion (Finely chopped.)
• 5.5 tbsp Flour (5–6 heaped tablespoons.)
• 2 Egg yolks
• Pasta water (Reserve some cooking water; use it to thin the sauce if needed.)
• Oil (A little oil for frying the bacon.)
• Pepper (To taste.)
• Salt (As needed; use sparingly, as the bacon is already salty.)
• Sweet paprika (To taste.)

Steps

1. 1

   Cook the pasta according to the package instructions. Reserve some pasta water and set it aside.

2. 2

   Cut the bacon into small pieces.

3. 3

   Heat a little oil in a large skillet and fry the bacon until crispy.

4. 4

   Add the finely chopped red onion to the bacon and sauté until translucent.

5. 5

   Add the chopped garlic and sauté briefly.

6. 6

   Sprinkle the flour over the bacon and onion mixture, stir thoroughly, and cook briefly.

7. 7

   Pour in the cream and stir everything well.

8. 8

   Simmer the sauce over low to medium heat for about 15 minutes, until it thickens.

9. 9

   If the sauce becomes too thick, gradually stir in some of the reserved pasta water.

10. 10

    Combine the Parmesan and the two egg yolks in a separate bowl.

11. 11

    Add some of the hot sauce to the Parmesan and egg yolk mixture and stir until smooth and creamy.

12. 12

    Reduce the heat to low and slowly stir the Parmesan and egg yolk mixture into the remaining sauce, stirring constantly.

13. 13

    Let the sauce gently cook over low heat for another 5–6 minutes. Do not let it boil, or the egg will set.

14. 14

    Season the sauce with pepper, a little salt if needed, and sweet paprika. Use salt sparingly, as the bacon is already very salty.

15. 15

    Add the cooked pasta to the sauce and mix thoroughly.

16. 16

    Let the pasta and sauce mixture gently cook over low heat for about 5 minutes so the pasta absorbs the sauce, everything binds together, and a creamy consistency develops.

Notes

The source specifies 250–300 g of pasta and 5–6 heaped tablespoons of flour; the midpoint was used for each structured quantity. Do not let the sauce boil when stirring in the egg yolks.

Nutrition per serving

• Main course
• Pasta
• Bacon
• Creamy
• Quick cooking
• Skillet dish