Roman carbonara traditionally skips cream entirely—emulsified egg and starchy pasta water create that silky sauce, no dairy required.
PCB (Pasta, Cream, and Bacon)
Indulge in a rich and flavorful pasta creation that perfectly marries the irresistible crunch of crispy bacon with a luscious, velvety cream sauce. This delightful PCB (Pasta, Cream, and Bacon) dish is seasoned to perfection with a hint of pepper, making every bite a savory celebration. Get ready to impress your taste buds and elevate your dinner game with this easy-to-make favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
Right, this is carbonara that's wandered off the Roman reservation and taken a detour through a Dublin caravan park—real carbonara from 1944 Rome uses guanciale and no cream whatsoever, but this bacon-and-double-cream affair is what happens when British and Irish kitchens got their hands on the concept and decided pig fat needed a creamy, less-authentic Anglo makeover entirely.
Regional Twist
Up in Bologna, they'd sneer at the red onion entirely, swap it for a soffritto base, and insist the reserved pasta water get whisked in cold off the heat to protect the egg, producing a glossier, more traditional emulsion than this rustic version manages.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 red onion, finely diced
🥩Meat & Seafood(1)
- 3-4 rashers of bacon, diced
🥛Dairy & Eggs(3)
- 1 egg, whisked
- ~120ml heavy cream (4.06 fl oz)
- Parmesan cheese, grated
🫙Pantry Staples(2)
- 1 (very large) serving dried pasta
- ~50ml reserved pasta water (1.69 fl oz)
🧂Spices & Seasonings(1)
- Fresh coarse ground black pepper
Nutrition (per serving)
Calories
403
Protein
16g
Carbs
39g
Fat
20g
👨🍳 Instructions
- 1
Boil the pasta in salted water until almost al dente. Reserve some pasta water before draining.
- 2
Heat some olive oil in a pan on medium-low heat and fry the onions for 5-7 mins, until softened and golden. Season with salt and pepper.
- 3
Add the bacon and cook with the onions for another 3-4 minutes, until everything is golden and the bacon is crispy.
- 4
Return the drained pasta to the pot then add the onion and bacon mixture, cream and a generous splash of pasta water. Stir constantly.
- 5
Remove from the heat, then stir in the egg and grate in plenty of parmesan. Constantly stir the pasta to create a silky sauce, add more cream or pasta water if necessary. Taste to adjust seasoning.
- 6
Serve and enjoy.
💡 Pro Tips
- ✓Whisk your egg in a separate bowl and temper it by slowly adding 2-3 tablespoons of the hot pasta-cream mixture while stirring constantly before combining with the pan. This prevents the egg from scrambling and creates a silky emulsion rather than scrambled bits.technique2-3 tablespoons tempering liquid
- ✓Remove the pan from heat completely before adding the egg because residual heat above 160°F will denature egg proteins and break the emulsion. Keep the pan off heat for 30-45 seconds after removing it so the carryover heat drops below the critical threshold.timingBelow 160°F | 30-45 seconds cooling
- ✓Use pasta water at a 1:1 ratio with cream (60ml each) rather than the listed ~50ml total, because the starch in pasta water is essential for emulsification—it acts as a thickening agent and helps the egg and cream bind together smoothly.ingredient1:1 ratio (60ml pasta water : 60ml cream)
- ✓Cook the pasta to 1-2 minutes before al dente (usually around 8-9 minutes for standard spaghetti) since it will continue cooking in the residual heat during the 2-3 minute sauce emulsification period, preventing mushy pasta.timing1-2 minutes pre-al dente
- ✓Add grated Parmesan in three separate additions while stirring continuously rather than all at once, as the starch coating on each particle needs time to hydrate. Adding it incrementally prevents clumping and ensures even melting into the sauce.techniqueThree additions | continuous stirring
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Roman carbonara traditionally skips cream entirely—emulsified egg and starchy pasta water create that silky sauce, no dairy required.
PCB (Pasta, Cream, and Bacon)
Indulge in a rich and flavorful pasta creation that perfectly marries the irresistible crunch of crispy bacon with a luscious, velvety cream sauce. This delightful PCB (Pasta, Cream, and Bacon) dish is seasoned to perfection with a hint of pepper, making every bite a savory celebration. Get ready to impress your taste buds and elevate your dinner game with this easy-to-make favorite!
The Story
Right, this is carbonara that's wandered off the Roman reservation and taken a detour through a Dublin caravan park—real carbonara from 1944 Rome uses guanciale and no cream whatsoever, but this bacon-and-double-cream affair is what happens when British and Irish kitchens got their hands on the concept and decided pig fat needed a creamy, less-authentic Anglo makeover entirely.
Regional Twist
Up in Bologna, they'd sneer at the red onion entirely, swap it for a soffritto base, and insist the reserved pasta water get whisked in cold off the heat to protect the egg, producing a glossier, more traditional emulsion than this rustic version manages.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 red onion, finely diced
🥩Meat & Seafood(1)
- 3-4 rashers of bacon, diced
🥛Dairy & Eggs(3)
- 1 egg, whisked
- ~120ml heavy cream (4.06 fl oz)
- Parmesan cheese, grated
🫙Pantry Staples(2)
- 1 (very large) serving dried pasta
- ~50ml reserved pasta water (1.69 fl oz)
🧂Spices & Seasonings(1)
- Fresh coarse ground black pepper
Nutrition (per serving)
Calories
403
Protein
16g
Carbs
39g
Fat
20g
👨🍳 Instructions
- 1
Boil the pasta in salted water until almost al dente. Reserve some pasta water before draining.
- 2
Heat some olive oil in a pan on medium-low heat and fry the onions for 5-7 mins, until softened and golden. Season with salt and pepper.
- 3
Add the bacon and cook with the onions for another 3-4 minutes, until everything is golden and the bacon is crispy.
- 4
Return the drained pasta to the pot then add the onion and bacon mixture, cream and a generous splash of pasta water. Stir constantly.
- 5
Remove from the heat, then stir in the egg and grate in plenty of parmesan. Constantly stir the pasta to create a silky sauce, add more cream or pasta water if necessary. Taste to adjust seasoning.
- 6
Serve and enjoy.
💡 Pro Tips
- ✓Whisk your egg in a separate bowl and temper it by slowly adding 2-3 tablespoons of the hot pasta-cream mixture while stirring constantly before combining with the pan. This prevents the egg from scrambling and creates a silky emulsion rather than scrambled bits.technique2-3 tablespoons tempering liquid
- ✓Remove the pan from heat completely before adding the egg because residual heat above 160°F will denature egg proteins and break the emulsion. Keep the pan off heat for 30-45 seconds after removing it so the carryover heat drops below the critical threshold.timingBelow 160°F | 30-45 seconds cooling
- ✓Use pasta water at a 1:1 ratio with cream (60ml each) rather than the listed ~50ml total, because the starch in pasta water is essential for emulsification—it acts as a thickening agent and helps the egg and cream bind together smoothly.ingredient1:1 ratio (60ml pasta water : 60ml cream)
- ✓Cook the pasta to 1-2 minutes before al dente (usually around 8-9 minutes for standard spaghetti) since it will continue cooking in the residual heat during the 2-3 minute sauce emulsification period, preventing mushy pasta.timing1-2 minutes pre-al dente
- ✓Add grated Parmesan in three separate additions while stirring continuously rather than all at once, as the starch coating on each particle needs time to hydrate. Adding it incrementally prevents clumping and ensures even melting into the sauce.techniqueThree additions | continuous stirring