Creamy Bacon
Parmesan Spaghetti

A luxurious 10-minute pasta featuring crispy bacon and a velvety egg-and-parmesan cream sauce, perfectly balanced with cracked black pepper and fresh parsley.

Ingredients

• 200 g spaghetti
• 150 g bacon
• 200 g heavy cream
• 40 g Parmesan cheese
• 1 large egg yolk
• 12 white onion
• 2 cloves garlic
• 1 tbsp olive oil
• to taste salt
• to taste black pepper
• optional fresh parsley

Instructions

1. 1Boil the spaghetti

   

   Bring a large pot of water to a rolling boil. Carefully place your dry spaghetti noodles into the water. Using a clear glass pot allows you to monitor the pasta and the water level easily, ensuring the noodles have enough space to cook without sticking.

   Tip: Dont break the pasta; once the bottom submerged in water softens, the rest will easily slide in.
2. 2Season the pasta water

   

   Add a splash of olive oil and a generous pinch of salt to the boiling water. The salt seasons the pasta from within as it hydrates, while the oil helps keep the strands separated. Allow the pasta to boil for approximately eight minutes until it is perfectly al dente.

   Tip: Salty water is the key to flavorful pasta—the water should taste like the sea.
3. 3Slice the bacon

   

   While the pasta is cooking, prepare your protein. Place the raw bacon on a wooden cutting board and slice it into even, thin strips. Uniform pieces ensure that the bacon renders its fat evenly and provides a consistent texture in every bite.

   Tip: If the bacon is too soft to cut easily, pop it in the freezer for 10-15 minutes to firm it up.
4. 4Sauté the bacon

   

   Heat a frying pan over medium heat and coat it with a small amount of olive oil. Loosen the bacon strips and drop them into the pan. Sauté the bacon until it begins to change color and release its flavorful fat, which will form the savory base for the creamy sauce.

   Tip: Start with a cold pan if you want to render more fat for a crispier bacon finish.
5. 5Prepare the cheese and yolk

   

   In a small glass bowl, separate a raw egg yolk. Grate about 40 grams of fresh Parmesan cheese directly into the bowl. Freshly grated cheese is essential as it melts much smoother than pre-shredded varieties, creating a luxurious sauce consistency.

   Tip: Use a microplane for the cheese to get a very fine grate that integrates perfectly with the yolk.
6. 6Mix the sauce paste

   

   Use a spatula or whisk to combine the egg yolk and grated Parmesan cheese. Stir until the mixture forms a thick, uniform yellow paste. This mixture will be tempered by the hot pasta later to create the final creamy coating.

   Tip: Ensure there are no large dry clumps of cheese; the paste should be fully moistened by the yolk.
7. 7Add the aromatics

   

   Once the bacon has started to brown and render its fat, add the minced onions and garlic to the pan. Sauté the mixture briefly until the onions soften and the garlic becomes highly fragrant.

   Tip: Let the bacon render plenty of fat before adding the aromatics so they can fry evenly without needing extra oil.
8. 8Pour in the cream

   

   Pour the heavy cream directly into the pan over the sautéed bacon, onions, and garlic. Lower the heat slightly and let the cream warm through, picking up all the savory flavors from the pan.

   Tip: Keep the heat low after adding the cream to prevent it from boiling rapidly and splitting.
9. 9Combine pasta and sauce

   

   Using a pasta spoon, transfer the al dente spaghetti directly from the boiling water into the simmering cream sauce. Allow some of the starchy pasta water to carry over, as it will help thicken and emulsify the sauce.

   Tip: Dont drain the pasta completely dry; the starchy water clinging to the noodles is essential for a silky, cohesive sauce.
10. 10Stir in the egg and cheese

    

    Turn off the heat completely before adding the prepared egg yolk and Parmesan cheese mixture. Stir the pasta vigorously so the residual heat gently cooks the egg into a smooth, velvety coating.

    Tip: It is crucial to remove the pan from the heat entirely before adding the eggs, otherwise they will scramble instead of forming a creamy sauce.
11. 11Toss pasta in sauce

    

    Toss and stir the pasta in the pan, allowing it to evenly absorb the creamy sauce. Use the residual heat of the pan to thicken the sauce until it forms a thick, glossy coating on every noodle.

    Tip: Do not turn the heat back on at this stage, as the residual heat is enough to finish the dish without scrambling the egg yolks.
12. 12Season the pasta

    

    While the pasta remains in the pan, add a generous sprinkle of freshly ground black pepper. The sharp, spicy bite of the pepper beautifully cuts through the richness of the cream and egg yolk sauce, balancing the heavy flavors.

    Tip: Add the black pepper towards the very end of the cooking process. Heating black pepper for too long can mute its complex, volatile aromas.
13. 13Twirl the pasta for plating

    

    To achieve a professional, restaurant-quality presentation, gather a portion of the pasta using a pair of tongs or a large carving fork. Rest the tip of the fork against a spoon or the bottom of the pan and twirl tightly to form a neat, compact nest of pasta.

    Tip: When transferring the twirled nest to the plate, slide it off the fork gently to maintain its vertical height.
14. 14Garnish and serve

    

    Plate the creamy bacon pasta in a neat mound. Finish the dish by grating a little extra Parmesan cheese, grinding fresh black pepper, and sprinkling chopped parsley over the top.

    Tip: The fresh parsley and black pepper help cut through the richness of the bacon and cream, balancing the flavor profile perfectly.

Storage & Reheating

Burn It Off

Frequently Asked Questions