Creamy Salted Egg Yolk Carbonara Rigatoni

A fusion-inspired carbonara featuring rich salted egg yolks, smoky bacon, and heavy cream tossed with hearty rigatoni pasta.

Ingredients

• 320 g rigatoni pasta
• 3 slices bacon
• 4 salted egg yolks
• 100 ml water
• 100 ml heavy cream
• to taste salt
• to taste black pepper
• to taste parsley flakes

Instructions

1. 1Slice the bacon

   

   Place stacked strips of bacon on a wooden cutting board and use a sharp knife to cut them into small, bite-sized pieces.

   Tip: Cutting the bacon evenly ensures it renders fat uniformly when cooked.
2. 2Add bacon to the pan

   

   Transfer the chopped bacon pieces into a dry black skillet or frying pan to begin cooking out the natural fats.

   Tip: No extra oil is needed since the bacon will release its own fat as it heats up.
3. 3Mash salted egg yolks with bacon

   

   Add four cooked salted egg yolks directly into the pan with the cooked bacon and use a spatula or spoon to mash them thoroughly.

   Tip: Mash the yolks completely so they blend seamlessly into the rendered bacon fat to form a smooth paste base.
4. 4Pour water into the pan

   

   Pour 100ml of water or reserved starchy pasta water into the pan containing the mashed salted egg and bacon mixture.

   Tip: Using starchy pasta water helps emulsify the sauce and gives it a better clinging consistency.
5. 5Simmer and thicken the sauce

   

   Stir the mixture continuously and let it simmer over medium heat until the liquid reduces and the sauce thickens into a rich consistency.

   Tip: Stir frequently to prevent the bottom from burning as the salted egg base reduces.
6. 6Pour in heavy cream

   

   Pour 100ml of heavy cream into the simmering sauce mixture in the pan, mix evenly, and bring everything back to a simmer.

   Tip: Keep the heat at medium-low when adding heavy cream to prevent it from curdling.
7. 7Add cooked pasta

   

   Add the cooked pasta directly into the creamy sauce prepared in the pan.

   Tip: Ensure the pasta is drained well before adding, or reserve some pasta water if adjustments to sauce consistency are needed.
8. 8Season with salt, pepper, and parsley

   

   Sprinkle salt, black pepper, and parsley flakes evenly over the pasta in the pan to enhance the flavor.

   Tip: Adjust the amount of salt carefully, keeping in mind the saltiness of the salted egg yolks and bacon.
9. 9Toss to coat

   

   Toss the pasta thoroughly with the sauce using a spatula, ensuring every piece of rigatoni is evenly coated in the rich salted egg yolk cream.

   Tip: Ensure the heat is low so the sauce doesnt split while mixing the pasta.

Storage & Reheating

Burn It Off

Frequently Asked Questions