Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For the best flavor, use freshly grated Parmesan cheese rather than pre-grated. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy

Don't rinse the pasta after draining – the starch on the surface helps the sauce cling better

The egg yolks are optional but add richness and a silky texture to the sauce. Make sure to temper them properly to avoid scrambling

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won't be quite as rich

The sauce will continue to thicken as it cools, so if you're not serving immediately, make it slightly thinner than you want the final result to be

If reheating leftovers, add a splash of cream or milk as you warm it gently to restore the creamy consistency

For extra flavor, add 1/4 cup of white wine to the pan after cooking the garlic and reduce it before adding the cream

Pancetta can be substituted for bacon for a more authentic Italian flavor

For a complete meal, add sautéed mushrooms, peas, or steamed broccoli to incorporate vegetables

Creamy Bacon Pasta

Name: Creamy Bacon Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 12 oz (340g) pasta (fettuccine, spaghetti, or penne); 8 oz (225g) bacon, diced; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); 1 cup (240ml) heavy cream; 1/2 cup (120ml) chicken broth; 1 1/2 cups (150g) freshly grated Parmesan cheese, plus more for serving; 3 tablespoons unsalted butter; 2 large egg yolks, room temperature (optional, for extra richness); 1/2 cup reserved pasta water; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh chives, chopped; Salt and freshly ground black pepper, to taste

This indulgent Creamy Bacon Pasta combines crispy bacon, al dente pasta, and a silky parmesan cream sauce into a restaurant-quality dish you can easily make at home. The smoky, salty bacon provides the perfect contrast to the rich and velvety sauce, while garlic and fresh herbs add depth of flavor. Ready in just 30 minutes, this crowd-pleasing pasta is perfect for weeknight dinners but impressive enough for entertaining. Each forkful delivers the perfect balance of creamy sauce clinging to tender pasta with bits of crispy bacon in every bite. It's comfort food at its finest—simple yet sophisticated, familiar yet special.

Prep Time

10 Minutes

Cook Time

20 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

12 oz (340g) pasta (fettuccine, spaghetti, or penne)

8 oz (225g) bacon, diced

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

1 cup (240ml) heavy cream

1/2 cup (120ml) chicken broth

1 1/2 cups (150g) freshly grated Parmesan cheese, plus more for serving

3 tablespoons unsalted butter

2 large egg yolks, room temperature (optional, for extra richness)

1/2 cup reserved pasta water

1/4 cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

Salt and freshly ground black pepper, to taste

Instructions

Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package instructions. Before draining, reserve 1/2 cup of pasta cooking water.

While the pasta is cooking, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes.

Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan. Discard the rest of the bacon fat or save for another use.

Reduce heat to medium-low. Add minced garlic and red pepper flakes (if using) to the bacon fat in the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Pour in the heavy cream and chicken broth. Bring to a gentle simmer and cook for 2-3 minutes until slightly reduced.

Add the butter and stir until melted and incorporated into the sauce.

Gradually whisk in the grated Parmesan cheese until smooth and melted. If the sauce seems too thick, add a splash of the reserved pasta water.

If using egg yolks: In a small bowl, whisk the egg yolks. Slowly add about 1/4 cup of the hot cream mixture to the yolks while whisking constantly (this tempers the eggs). Then slowly pour the egg mixture back into the skillet, whisking continuously.

Add the drained pasta to the sauce and toss to coat thoroughly. If needed, add more reserved pasta water, a tablespoon at a time, to reach your desired consistency.

Return 3/4 of the crispy bacon to the skillet and gently toss to combine with the pasta.

Season with salt and freshly ground black pepper to taste (be careful with salt as both the bacon and Parmesan are already salty).

Remove from heat and stir in most of the chopped parsley and chives, reserving some for garnish.

Transfer to serving plates or a large pasta bowl. Top with the remaining crispy bacon, reserved herbs, and additional grated Parmesan cheese.

Serve immediately while hot and creamy.

Creamy Bacon Pasta

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Creamy Bacon Pasta

Ingredients

Instructions