Creamy Bacon Rigatoni
Sliced Chicken

Rich, creamy, and deeply comforting. This carbonara-inspired rigatoni tosses crispy bacon in a silky egg yolk sauce, finished with tender chicken breast slices.

Ingredients

• 250 g pre-cooked rigatoni or macaroni
• 1 cooked chicken breast, sliced
• 100 g diced bacon
• 150 ml heavy cream (divided)
• 1 large egg yolk
• 3 tbsp grated parmesan or pecorino cheese
• 1 tbsp butter
• 1 tbsp cooking oil
• 2 tbsp pasta cooking water
• 1 tbsp chopped fresh parsley
• to taste salt and freshly cracked black pepper

Instructions

1. 1Prepare the ingredients

   

   Before cooking, ensure all your ingredients are measured and ready. Set out the pre-cooked macaroni, liquid cream, diced bacon, egg yolk, butter, cheese powder, and chopped parsley in small prep bowls.

   Tip: Having all your ingredients prepped and organized (mise en place) makes the cooking process smooth and prevents burning.
2. 2Heat the cooking oil

   

   Place a stainless steel pan over the stove. Once the pan is sufficiently heated, pour in a layer of clear cooking oil to prepare for frying the bacon.

   Tip: Heating the pan before adding the oil ensures an even cooking surface and prevents sticking.
3. 3Add the diced bacon

   

   Carefully add the raw diced bacon into the hot, oiled pan. Spread the pieces out evenly so they all make contact with the bottom of the pan to begin rendering.

   Tip: Keep the heat moderate to avoid splattering and to allow the bacon to render its fat slowly.
4. 4Fry until crispy

   

   Using a spatula, continuously stir-fry the diced bacon over low heat. Cook the bacon until it becomes highly fragrant, develops a deep browned color, and achieves a crispy texture.

   Tip: Low heat is essential here—it gives the fat enough time to render completely, resulting in perfectly crisp bacon without burning.
5. 5Pour in the cream

   

   Once the bacon is crispy and the fat has rendered, pour about half of the liquid cream directly into the pan. Allow it to mix with the flavorful bacon fat.

   Tip: Adding the cream directly into the hot bacon fat creates the rich, savory base layer for the sauce.
6. 6Add pasta water

   

   Pour a small amount of clear pasta cooking water into the pan with the bacon and cream. Stir the mixture gently over low heat, allowing it to simmer and combine flavors.

   Tip: Pasta water contains starch, which helps emulsify and slightly thicken the creamy sauce.
7. 7Season with salt

   

   Sprinkle a pinch of salt into the simmering creamy mixture. Stir well to dissolve the salt evenly into the sauce.

   Tip: Be mindful of the salt quantity, as the bacon and later added cheese will also contribute saltiness.
8. 8Add black pepper

   

   Sprinkle freshly cracked black pepper into the gently simmering cream and bacon mixture. Stir with a ladle to infuse the cream with the smoky, savory flavors while keeping the heat low to prevent splitting.

   Tip: Freshly cracked black pepper provides a much brighter, more aromatic flavor profile compared to pre-ground pepper.
9. 9Add the macaroni

   

   Carefully pour the pre-cooked rigatoni pasta into the simmering cream sauce. Toss and stir the pasta continuously so every piece is coated in the rich, flavorful sauce.

   Tip: Ensure the pasta is cooked al dente before adding it to the pan, as it will continue to cook slightly in the sauce.
10. 10Mix cream and egg yolk

    

    In a separate small metal bowl containing a raw egg yolk, pour in the remaining liquid cream. This mixture will act as the rich, creamy binder for the Carbonara sauce.

    Tip: Make sure the cream is cool or at room temperature so it doesnt prematurely cook the raw egg yolk.
11. 11Add grated cheese

    

    Add a generous amount of grated cheese into the bowl with the cream and egg yolk mixture. Whisk everything together evenly until the cheese is well incorporated into the liquid.

    Tip: Parmesan or Pecorino Romano works best here, providing an authentic, sharp flavor to the sauce.
12. 12Add the egg yolk mixture

    

    Pour the prepared cream, cheese, and egg yolk mixture directly over the rigatoni pasta in the pan. The residual heat from the pasta and pan will gently cook the egg yolk, creating a luxurious silky sauce.

    Tip: Remove the pan from direct heat right before adding the egg mixture. This ensures the egg tempers into a smooth sauce instead of scrambling.
13. 13Add the butter

    

    Add a small piece of solid butter to the pan with the pasta, bacon, and cream sauce. Stir gently until the butter completely melts into the dish. This final addition of butter enriches the sauce and gives it a glossy, smooth finish.

    Tip: Swirling in a bit of cold butter at the very end of cooking helps emulsify the sauce, making it silky and preventing it from splitting.
14. 14Garnish with fresh parsley

    

    Once the pasta is fully coated in the glossy cream sauce, sprinkle freshly chopped green parsley evenly over the top. The bright, herbaceous flavor of the parsley cuts through the richness of the cream, cheese, and bacon, perfectly balancing the dish.

    Tip: Finely chop the parsley so it disperses evenly throughout the sauce without overpowering any single bite.
15. 15Toss and top with chicken

    

    Use a spoon or metal tongs to thoroughly stir the rigatoni in the pan. Ensure every piece of pasta is enveloped in the thick glossy cream sauce. If the sauce feels too tight add a tiny splash of reserved pasta water. Finally top the pasta with the cooked sliced chicken breast.

    Tip: Rigatoni or macaroni is an excellent choice for this dish because the wide tubes capture and hold onto the creamy sauce beautifully.

Storage & Reheating

Burn It Off

Frequently Asked Questions