Pasta with egg and bacon

I don't know how others are, but I made tripe soup for the first time before I tried cooking pasta with bacon. And it was a resounding failure; I don't even want to remember it. But with this pasta... you can't go wrong. I admit that, at first, I would throw in whatever I had in the fridge, mix everything together, and hope it would turn out edible. The first time I added beaten egg to the sauce, I almost turned it into an omelet because I left the heat too high. In the meantime, I've learned not to rush and to pay attention to the steps; otherwise, the sour cream gets upset and curdles. And I always have a dilemma: should I add bell pepper or not? Because when I don't have it, I feel like something's missing, but I've never had a final sauce that I didn't like, even without it.

It takes about 35-40 minutes from the moment you start peeling the onion, so it's nothing complicated. This quantity is good for about 3 hearty servings, or 4 if you don't eat like you've just come from a construction site. It's not hard; I would say anyone who knows how to chop an onion and stir some pasta can manage this recipe.

What I usually use and why:

- Pasta: 300g. Usually, any shape I have on hand, but I find penne or fusilli to be the most suitable. They don’t have to be fresh; store-bought works perfectly. They are the base, soaking up all the sauce, so make sure they’re good pasta, not the kind that turns gummy when boiled.
- Cooking cream: 200ml. It adds creaminess, prevents the pasta from drying out, and helps the sauce coat everything. I choose the 20% fat version. If it’s lower fat, I risk it curdling when mixed with the hot pasta.
- Unsmoked bacon: about 120-150g, diced small. The bacon provides the main flavor, so don’t use pressed ham or any substitutes. Pancetta works too if you want to be a bit fancy.
- Egg: one, beaten with a fork. I add it at the end to the sauce for consistency and a bit of binding. Without it, the sauce would be too watery.
- Onion: one medium, chopped as finely as you can (I’m no expert, but I try). It adds sweetness and serves as the base for the sauce.
- Carrot: one medium, grated or finely chopped. It’s not just for decoration; it really helps with the flavor and sweetness of the sauce.
- Garlic: 3 cloves, crushed or finely chopped. Don’t add too much so it doesn’t overpower the bacon.
- Tomato puree: 150ml, not too thick. The puree binds everything together and gives a nice color, plus a slightly tangy taste.
- Oil: 3 tablespoons, for sautéing the onion and bacon. I prefer plain sunflower oil; there’s no room for extravagance here.
- Salt/vegetable seasoning: to taste. I skip the vegetable seasoning and just use salt, and sometimes a pinch of black pepper.
- Oregano: just enough to smell, about half a teaspoon. It has a strong flavor, so don’t overdo it.
- Rosemary: half a teaspoon, dried or fresh if you have it. Rosemary makes a difference, giving that subtle aroma that no one can quite identify, but everyone feels.
- Water: I can't say exactly how much, just enough to cover the vegetables during the initial boiling, about 100-150ml, see at that step.

How I make it, step by step:

1. First, I bring water to a boil for the pasta, with plenty of salt. In the meantime, I take care of the sauce. It’s important that the pasta is ready around the same time as the sauce; otherwise, they sit too long and stick together.
2. I chop the onion and carrot (either on a grater or very finely with a knife, whatever works for you). I cut the bacon into very small cubes, and I crush or chop the garlic as finely as I can. I keep the rest of the ingredients handy so I don’t have to search for them with dirty hands.
3. In a large frying pan (or a pot, depending on what you find quickly), I heat the oil over medium heat and add the onion to sauté. I make sure it doesn’t burn, just softens and becomes glassy, about 2-3 minutes. Then I add the bacon and garlic and let them fry for about 5 minutes until the bacon is slightly browned. I stir occasionally to prevent sticking.
4. I toss the carrot into the pan, mix well, and pour in enough water to cover everything. I put a lid on and let it simmer over medium heat for about 10 minutes until the carrot is completely soft. If the water reduces too much, I add a little more, but I don’t want it to turn into soup; it should stay saucy.
5. Once the carrot is ready, I add the tomato puree, sprinkle in salt, oregano, and rosemary. I stir, let it simmer uncovered for another 10 minutes to reduce a bit and meld the flavors.
6. Meanwhile, if the pasta is cooked, I drain it, never rinse it (I never rinse pasta because it washes away all the flavor and starch), and put it back in the pot while still hot. I pour the cream directly over it and mix to coat everything.
7. I slowly pour the beaten egg into the sauce, stirring vigorously to prevent it from turning into an omelet. Important: keep the heat low and don’t let the sauce boil. After 30 seconds, I turn off the heat, and the egg should lightly bind the sauce without visible bits in it.
8. I pour the sauce directly over the pasta, mixing everything carefully, or if I want it to look nice for a photo, I serve the pasta on a plate and pour the sauce on top so the layers are visible. It’s eaten hot, with a bit of freshly cracked black pepper if you have it.

Why do I make this often? Because it’s the kind of quick and filling meal that doesn’t require fancy ingredients. It’s good when you don’t feel like spending too much time in the kitchen but still want to feel like you’ve cooked something substantial. I like that I can easily modify what I put in the sauce, depending on what I have in the fridge. The cream works wonders when you have leftover pasta from the previous day; they don’t feel dry anymore. And I admit that the rosemary gives it a unique aroma, not in a soapy way, but a little “something” that I can’t get enough of.

Tips, variations, and serving ideas

Tips and tricks:
Don’t turn the heat up too high at the end, or the egg can curdle, ruining the sauce’s texture. Don’t let the pasta sit too long after draining, or they will stick together. If you’re using lower-fat cream, be careful not to add it when the pasta is too hot, or it might curdle. If you want more flavor, add a bay leaf while boiling the vegetables, but remove it at the end.

Substitutes:
You can use any type of pasta, including gluten-free, just be mindful of the cooking time. If you don’t have bacon, chicken breast or leftover roast works too. The cream can be replaced with thicker Greek yogurt for a lighter version. Vegetarians can skip the bacon and add sautéed mushrooms. It works without the egg, but the sauce will be a bit thinner.

Variations:
Add diced bell pepper to the sauce (I always say I’ll add it, but I forget to buy it). Sometimes I also add small diced zucchini, especially in summer. For those who want something spicier, a pinch of chili pepper works great in the sauce. If you have leftover hard cheese (Parmesan, Pecorino), sprinkle a bit on top when serving.

Serving ideas:
For me, this pasta goes well with a simple tomato salad or even homemade pickles. For those who want a drink, a cold blonde beer or a dry white wine works well, nothing complicated. It’s the kind of meal that doesn’t require dessert, but if you want to keep the theme, a simple vanilla ice cream makes a good contrast.

Frequently asked questions:

1. Can I make the recipe without cream?
Yes, it turns out good without it, but the pasta will be a bit drier, and the sauce will feel a bit “thinner.” You can substitute it with a bit of whole milk or yogurt, but don’t add too much at once to avoid curdling.

2. Can it be made with another type of meat?
Of course, I’ve tried it with smoked ham, chicken, or leftover roast. Each gives a different flavor, but the structure of the recipe remains the same.

3. What type of pasta do you recommend?
Almost any type, just avoid very thin ones (like thin spaghetti) or too wide ones, as they don’t hold the sauce as well. Penne, fusilli, or rigatoni are always among my favorites.

4. If I don’t have tomato puree, what can I substitute?
You can use diluted tomato paste with water, or, in a total pinch, canned crushed tomatoes. The important thing is to get a sauce that binds everything together.

5. If I added the egg and it turned into an omelet, what can I do?
If the egg coagulates too much, it’s not the end of the world; you can quickly blend the sauce with a blender or a whisk to make it more homogeneous. The taste will still be good.

Nutritional values (approximate, as I’m not a nutritionist): a serving has about 550-650 kcal, with 20-25g of protein (from bacon and egg, plus some from the pasta), fats around 20g (from bacon and cream), and about 75g of carbohydrates per serving (from pasta, tomato puree, and vegetables). It’s not diet food, but it’s not ultra-caloric either. The cream and bacon provide a feeling of fullness, so I don’t think you’ll want to eat two servings back to back. It’s suitable as a main meal for lunch or dinner. If you want to lower the calories, use lower-fat cream and less fatty bacon or even lean meat.

How to store and reheat: if there are leftovers, I put the pasta with the sauce in a container and keep it in the fridge for up to two days. When reheating (I prefer on the stove, not in the microwave), I add 2-3 tablespoons of milk or water to make it creamy again, mix gently, and don’t let it boil for long, just enough to heat everything through. They’re not as good as fresh, but still edible. If you’ve already added the cream and egg, I don’t recommend freezing it; the texture will be a bit strange upon thawing. It’s best to cook just enough for what you’ll eat.

 Ingredients: 300 g pasta 200 ml cooking cream Sauce: unsmoked bacon 1 medium onion 1 carrot 150 ml broth 1 egg 3 cloves of garlic 3 tablespoons of oil salt/vegetable seasoning, oregano, rosemary water

 Tags:  pasta with bacon