Classic Egg Yolk Bacon Pasta
A masterclass in simplicity, this rich egg yolk bacon pasta relies on high-quality ingredients and emulsification to create a velvety, glossy sauce without cream.
This dish is a testament to the beauty of minimal ingredients. By utilizing the fat rendered from crispy bacon and the natural richness of fresh egg yolks, you create a luxurious sauce that coats every strand of pasta perfectly. It is a quick, soul-warming meal that highlights how technique can elevate simple pantry staples into something truly special.
Ingredients
- 100 g spaghetti
- 50 g bacon
- 1 whole egg
- 1 extra egg yolk
- 18 g parmesan cheese
- 5 g olive oil
- 10 g per liter salt (for pasta water)
- to taste black pepper
Instructions
- 1Prepare the egg base
Crack one whole egg and one additional egg yolk into a metal mixing bowl to serve as the base for the creamy sauce.
Tip: Using an extra yolk adds richness to the final pasta texture. - 2Add parmesan cheese
Incorporate 18 grams of grated parmesan cheese into the bowl with the eggs.
Tip: Ensure the cheese is finely grated so it melts smoothly into the egg mixture. - 3Season with black pepper
Add a generous amount of freshly ground black pepper to the egg and cheese mixture for a fresh, spicy kick.
Tip: Freshly ground pepper provides significantly more aroma than pre-ground pepper. - 4Mix the sauce components
Whisk the eggs, parmesan cheese, and black pepper together until the mixture is thoroughly combined and uniform.
Tip: Whisk until no streaks of egg white remain for a consistent sauce. - 5Prepare the pasta water
Bring a pot of water to a boil and add 10 grams of salt for every liter of water used.
Tip: Properly salting the water is essential for seasoning the pasta from the inside out. - 6Cook the pasta
Add 100 grams of spaghetti to the boiling salted water. Cook for one minute less than the time specified on the package instructions to achieve an al dente texture.
Tip: Keep the pasta slightly firm, as it will continue to cook briefly when tossed with the sauce. - 7Drain the pasta
Carefully pour the cooked pasta into a metal colander placed over the sink to drain the water. Be sure to retain a small amount of pasta water to help bind the sauce later.
Tip: Keep a splash of the pasta cooking water; the starch helps emulsify the egg sauce for a creamier texture. - 8Heat the pan
Add 5 grams of olive oil to your pan and heat it over medium heat. Ensure the oil coats the surface evenly to prepare for frying the bacon.
Tip: Dont let the oil smoke; a gentle heat is sufficient to render the bacon fat effectively. - 9Fry the bacon
Add 50 grams of bacon pieces into the pan. Stir-fry them consistently over medium heat until they reach a crispy, golden-brown state.
Tip: Rendering the fat slowly will give you the best crispy texture for the bacon. - 10Combine pasta and bacon
Transfer the drained pasta directly into the pan with the crispy bacon. Toss briefly over the heat to ensure every strand is coated with the rendered bacon fat.
Tip: Toss quickly so the pasta absorbs the savory bacon flavor before adding the egg mixture.
