Creamy Cheese
Bacon Penne Pasta
Whip up a decadent plate of creamy cheese and bacon penne pasta in minutes. This carbonara-inspired dish uses a rich blend of eggs, extra yolks, and shredded cheese, tossed off-heat for a perfectly silky sauce.
Though not a traditional Italian carbonara, this cheese and bacon penne borrows the classic emulsification technique to create an incredibly comforting dish. By relying on residual heat to gently cook the egg and cheese mixture, you achieve a luxurious, velvety sauce without the need for heavy cream. Its a testament to how simple pantry staples can transform into a satisfying meal.
Ingredients
- 200 g penne pasta
- 150 g bacon
- 2 whole eggs
- 2 egg yolks
- 1 cup shredded cheese
- to taste salt
- to taste black pepper
- optional dried parsley
Instructions
- 1Prepare the egg mixture
In a glass bowl, combine the whole eggs, extra egg yolks, salt, black pepper, and a generous handful of shredded cheese. This rich, cheesy base is the foundation for a creamy carbonara-style sauce.
Tip: Using extra egg yolks creates a much silkier and richer sauce than using whole eggs alone. - 2Whisk the sauce
Using a pair of chopsticks, thoroughly whisk the eggs, cheese, salt, and pepper together until the mixture is well combined and uniform. Ensure the cheese is evenly distributed throughout the eggs.
Tip: Whisking vigorously helps to integrate the cheese and air, which helps the sauce emulsify later. - 3Boil the pasta
Add the penne pasta to a pot of boiling water and cook for approximately 8 minutes, or until al dente. The pasta should have a slight bite to it before it finishes cooking in the sauce.
Tip: Salt your boiling water generously to season the pasta from the inside out. - 4Fry the bacon
Place the chopped bacon into a pan over medium heat. Fry the pieces, stirring occasionally, until the fat has rendered and the edges are crispy and golden brown.
Tip: Keep the rendered bacon fat in the pan, as it will add significant flavor to the pasta later. - 5Combine pasta and bacon
Transfer the cooked penne pasta directly from the boiling water into the pan with the crispy bacon. Toss everything together so the pasta becomes coated in the flavorful bacon fat.
Tip: Transferring the pasta directly helps keep it hot for the next step of sauce emulsification. - 6Add pasta water
Pour a small amount of the starchy pasta cooking water into the pan with the pasta and bacon. This liquid helps to loosen the mixture and will later help the egg-cheese sauce adhere to the pasta.
Tip: The starch in the pasta water is the secret ingredient for creating a cohesive, creamy sauce. - 7Emulsify the sauce
With the heat turned off, pour the egg, egg yolk, and cheese mixture into the pan containing the cooked pasta and bacon. Stir rapidly, allowing the residual heat of the pasta and pan to gently cook the eggs and melt the cheese into a creamy, luscious sauce.
Tip: Make sure the pan is off the heat to avoid scrambling the eggs; you want a smooth, velvet-like consistency. - 8Combine and coat
Using a spoon or tongs, stir the pasta mixture rapidly to evenly distribute the egg and cheese sauce. The residual heat creates a silky coating that clings to every piece of penne, ensuring a perfectly emulsified finish.
Tip: If the sauce looks too thick, add a tiny splash of the starchy pasta cooking water to loosen it up. - 9Garnish with herbs
Once plated, sprinkle a generous amount of dried parsley over the pasta. The herb adds a pop of color and a subtle earthy fragrance that complements the richness of the carbonara sauce.
Tip: You can also use fresh parsley if you have it on hand for a brighter, more vibrant flavor profile.
