Creamy Parmesan and Bacon Pasta

Ingredients

• 400 g Pasta (spaghetti or penne) (preferably spaghetti type)
• 200 g Bacon (cut into strips)
• 1 unité Onion (thinly sliced)
• 200 ml Fresh cream (30% fat) (at room temperature)
• 100 g Parmesan (freshly grated)
• 1 unité Egg (beaten like an omelet)
• 1 cuillère à soupe Olive oil (for cooking)
• 1 cuillère à soupe Coarse salt (for the cooking water (not added to the sauce))
• 1 pincée Ground black pepper (to taste)
• 1 pincée Dried oregano (to taste)
• 1 cuillère à soupe Fresh chopped parsley (for garnish)

Instructions

1. Bring water to a boil

   Fill a large pot with about 4 L of water, add the coarse salt and bring to a boil.

   Time: PT5M

   Temperature: 100°C

2. Sauté the onion

   Heat 1 tbsp olive oil in the pan, add the sliced onion and lightly brown for 2 minutes over medium heat.

   Time: PT2M

   Temperature: 180°C

3. Cook the bacon

   Add the bacon strips to the pan and grill for 1 minute until nicely browned.

   Time: PT1M

   Temperature: 180°C

4. Prepare the creamy sauce

   Reduce the heat, stir in the fresh cream, then add the grated Parmesan while continuing to mix until it melts.

   Time: PT2M

5. Incorporate the egg

   Remove the pan from the heat, pour in the beaten egg quickly and stir vigorously so the sauce stays smooth.

   Time: PT1M

6. Cook the pasta

   Drop the pasta into the boiling water, cook for 11 minutes (or according to package instructions) until al dente. Drain, reserving ½ cup of cooking water.

   Time: PT1M

   Temperature: 100°C

7. Combine pasta and sauce

   Add the drained pasta to the pan, toss for 2 minutes to coat well. Season with pepper, oregano, parsley and an extra sprinkle of Parmesan.

   Time: PT2M

8. Serve

   Plate the pasta onto dishes, sprinkle with fresh parsley and a little extra Parmesan. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pasta (spaghetti or penne): whole wheat pasta, gluten‑free pasta
• Instead of Bacon: smoked pork belly, cured ham
• Instead of Onion: shallot
• Instead of Fresh cream (30% fat): thick cream, Greek yogurt
• Instead of Parmesan: pecorino, grana padano
• Instead of Egg: egg yolk, silken tofu
• Instead of Olive oil: sunflower oil
• Instead of Fresh chopped parsley: chives

Equipment Needed

• Large pot
• Large skillet
• Colander
• Wooden spoon
• Cheese grater
• Bowl
• Whisk
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Incorporate the egg off the heat to prevent it from coagulating
• Add the pasta to the still‑hot sauce so it absorbs well

Chef Tips from the Video

• Grate the Parmesan just before using for a meltier texture
• Add a drizzle of extra‑virgin olive oil at the end of cooking for extra shine
• Use high‑quality smoked bacon for a richer flavor

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended: the cream and cheese may separate upon thawing.

Room temperature: Eat immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta ahead of time, rinse under cold water and reheat quickly in the sauce
• Prepare the sauce (without the egg) and keep it warm before adding the pasta and egg