Salted Egg Yolk Cream Bacon Pasta
Experience the ultimate fusion of Italian technique and umami rich salted egg yolk. This silky decadent pasta offers a bold new take on classic Carbonara.
This dish takes inspiration from the beloved Carbonara but introduces the intense sandy and savory depth of salted egg yolk. It is a luxurious fusion that transforms simple pasta into a rich golden experience. Perfect for those who crave a bolder more textured sauce with their bacon.
Ingredients
- 200 g spaghetti
- 100 g guanciale or thick-cut bacon
- 3 cooked salted egg yolks, mashed into a paste
- 100 ml heavy cream
- 1 slice processed cheese
- 1 tsp freshly cracked black pepper
- to taste salt
Instructions
- 1Start the Guanciale
Add the Italian guanciale pieces into a cold, dry pan. Placing them in a cold pan allows the fat to render out slowly as the pan heats up, resulting in crispy, golden-brown pork.
Tip: Keep the heat medium-low to avoid burning the meat before the fat has a chance to render. - 2Fry until Crispy
Continue to stir-fry the guanciale pieces until they are golden brown and crispy, with most of the fat rendered into the pan. This step is crucial for developing the depth of flavor in the sauce.
Tip: Carefully monitor the pan to ensure the edges become crispy without the meat becoming too hard or charred. - 3Incorporate Salted Egg Yolk
Lower the heat and add the salted egg yolk paste directly into the rendered pork fat in the pan. Stir continuously to combine the fat and egg yolk into a smooth, emulsified base.
Tip: Ensure the heat is low to prevent the egg yolk from curdling or becoming gritty. - 4Create the Cream Sauce
Slowly pour the cream into the pan while whisking or stirring constantly to blend it with the salted egg yolk base. Continue to cook gently until the mixture is uniform and starting to thicken.
Tip: Use heavy cream for the richest, silkiest consistency. - 5Add Processed Cheese
Place a slice of processed cheese into the simmering cream and egg yolk mixture. Stir until the cheese is completely melted and incorporated, which adds extra creaminess and a deeper, savory flavor.
Tip: Processed cheese melts very smoothly compared to some aged cheeses, making it ideal for this sauce. - 6Toss and Serve
Add the cooked spaghetti and the previously fried crispy guanciale into the sauce. Toss everything together vigorously until the noodles are thoroughly coated in the rich, velvety salted egg yolk cream sauce.
Tip: Save a little pasta water to adjust the consistency if the sauce becomes too thick.
