Ten-Minute Creamy Bacon Carbonara

A rich and velvety pasta featuring crispy bacon and a luxurious egg yolk and Parmesan emulsion finished with heavy cream for an ultra indulgent ten minute meal.

Ingredients

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

Instructions

1. 1Boil the spaghetti

   

   Begin by bringing a glass pot of water to a boil. Add a pinch of salt and a splash of olive oil to the water, then carefully place a handful of dry spaghetti into the pot. Cook the pasta for about eight minutes or until it reaches an al dente texture.

   Tip: Adding a bit of oil to the boiling water helps prevent the long strands of spaghetti from sticking together during the initial cooking phase.
2. 2Season the pasta water

   

   As the spaghetti begins to soften in the boiling water add a generous pinch of salt. This provides an essential base layer of seasoning to the pasta itself while it cooks to an al dente texture.

   Tip: Do not be shy with the salt because the pasta water should be seasoned like the sea to ensure the spaghetti is not bland.
3. 3Prep the bacon

   

   Take several slices of raw bacon and stack them on a clean wooden cutting board. Use a sharp knife to slice the bacon crosswise into uniform rectangular pieces, roughly one inch wide. This size ensures the bacon will crisp up evenly and distribute throughout the final pasta dish.

   Tip: If the bacon is too soft to slice cleanly, pop it in the freezer for 10 minutes to firm up the fat.
4. 4Fry the bacon

   

   While the pasta is boiling, cut your bacon into pieces. Heat a pan with a drizzle of olive oil and add the bacon. Fry over medium heat until the fat renders and the edges turn golden brown.

   Tip: Start the bacon in a pan that isnt too hot to allow the fat to render out slowly without burning the edges of the meat.
5. 5Grate the Parmesan

   

   While the bacon is rendering its fat, take a fresh block of Parmesan cheese and a microplane or fine grater. Grate approximately 40 grams of cheese directly over a small bowl containing a raw egg yolk. The freshness of the cheese is key to a smooth, flavorful sauce.

   Tip: Use real Parmigiano-Reggiano for the best melt and depth of flavor; pre-grated bottled cheese wont emulsify as well.
6. 6Prepare the carbonara base

   

   Using a fork or a small spoon, stir the raw egg yolk and the freshly grated Parmesan cheese together. Continue mixing until the cheese is fully incorporated into the yolk, resulting in a thick, uniform yellow paste. This concentrated mixture will form the creamy heart of your sauce.

   Tip: Make sure the yolk is at room temperature to help it blend more easily with the cheese.
7. 7Sauté the aromatics

   

   Once the bacon has rendered its fat and changed color slightly, add the finely chopped onion and minced garlic to the pan. Sauté over medium heat until the onions become translucent and the garlic releases its fragrant aroma, ensuring not to burn the garlic.

   Tip: If the pan looks too dry, you can add a tiny splash of olive oil to help the onions soften evenly.
8. 8Add the heavy cream

   

   Pour 200 grams of heavy cream into the pan with the sautéed bacon and aromatics. Reduce the heat to low and stir gently to combine, allowing the cream to warm through and pick up the savory flavors from the pan drippings.

   Tip: Keep the heat low after adding the cream to prevent it from boiling too vigorously or breaking.
9. 9Combine pasta and sauce

   

   When the spaghetti is just al dente, use a pasta fork to lift the strands directly from the boiling water into the pan with the cream sauce. Dont worry about draining it perfectly; a little bit of the starchy pasta water helps the sauce emulsify and cling to the noodles.

   Tip: Transferring the pasta directly like this is more efficient than using a colander and helps keep the pasta hot.
10. 10Thicken the sauce

    

    Turn the heat up slightly and toss the spaghetti continuously in the creamy sauce. This allows the sauce to reduce and thicken, coating every strand of pasta evenly until it reaches a rich, velvety consistency.

    Tip: Watch the sauce closely at this stage; it thickens quickly once the starch from the pasta reacts with the cream.
11. 11Incorporate the egg and cheese

    

    Once the pasta is tossed with the cream and the sauce has thickened, turn off the heat completely. Pour the prepared mixture of egg yolk and grated Parmesan cheese over the pasta. It is crucial to have the heat off to prevent the eggs from scrambling.

    Tip: The residual heat of the pan is enough to cook the egg yolk into a silky sauce without turning it into clumps.
12. 12Emulsify the sauce

    

    Using a spatula, rapidly stir the pasta to combine it with the egg and cheese mixture. The residual heat will melt the cheese and thicken the yolk, creating a rich, glossy coating that clings to every strand of spaghetti.

    Tip: Work quickly during this step to ensure the sauce emulsifies perfectly with the pasta water and cream for a professional finish.
13. 13Season with black pepper

    

    Finish the dish by sprinkling a generous amount of freshly ground black pepper over the pasta. The pepper adds a necessary aromatic kick that cuts through the richness of the cream.

    Tip: Grind the pepper fresh just before serving to maximize the spice and fragrance of the dish.
14. 14Finish with fresh herbs

    

    Toss in a handful of freshly chopped parsley. The herbs provide a bright and fresh contrast to the heavy cream and salty bacon balancing the overall flavor profile before serving.

    Tip: Always use fresh flat leaf parsley if possible as it has a much more robust flavor than the dried version.

Storage & Reheating

Burn It Off

Frequently Asked Questions