Creamy Bacon Paparedelle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the bacon to a cold pan and bring to medium heat. Once the bacon is golden and the fat has rendered, add the eschallots. Sauté for 2–3 minutes until soft, then add the garlic for 30 seconds until fragrant.

Step 2

Sprinkle the flour over the bacon and aromatics, stirring for 1 minute to cook out the "raw" taste. Slowly pour in the cream, stirring constantly. Let it simmer gently for 2 minutes to thicken.

Step 3

Stir the Pecorino Romano directly into the simmering cream sauce. Whisk until the cheese is completely melted and the sauce is smooth and glossy.

Step 4

Boil your fresh pappardelle in salted water (usually 2–3 minutes). Reserve a cup of pasta water before draining.

Step 5

Toss the cooked pappardelle and 1/4 cup of the pasta water into the cream sauce. Stir for 30 seconds so the wide ribbons are fully coated.

Step 6

Remove the pan from the stove entirely. Move it to a cool burner. In a small bowl, give your egg a quick whisk, then pour it over the pasta.

Step 7

Toss the pasta vigorously with tongs. The residual heat from the cream and the noodles will "cook" the egg, transforming it into a thick, velvety glaze that clings to the pappardelle. If it looks too thick, add a little more pasta water.

Step 8

Fold in your chopped parsley (or spring onions) and a final sprinkle of Pecorino and cracked black pepper.