A creamy, comforting bowl of pasta where crispy bacon, golden mushrooms, and a silky Parmesan sauce come together for an easy, deeply satisfying meal for two.
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 2
Ingredients:
- 150g bacon lardons, diced
- 3 tablespoon olive oil
- 150g mushrooms, sliced (such as chestnut or cremini)
- 3 large egg yolks
- 40g Parmesan cheese, finely grated (plus extra for serving)
- 150ml chicken stock, preferably low-sodium and warm
- Freshly ground black pepper, to taste
- Salt, for pasta water and seasoning
- 200g Monty & Sons Short Rigatoni Pasta
- 50–100ml reserved pasta water
Method:
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Boil Pasta Water: Bring a large pot of heavily salted water to a rolling boil.
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Render the Lardons: In a large sauté pan or skillet over medium heat, add the olive oil and diced lardons. Cook until the fat has rendered and the lardons are crispy, about 5–7 minutes. Using a slotted spoon, transfer the cooked lardons to a bowl and set aside.
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Sauté Mushrooms: Add the sliced mushrooms to the same pan with the rendered bacon fat. Cook until they are beautifully browned and softened, about 5–6 minutes. Transfer the sautéed mushrooms to the bowl with the lardons.
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Prepare the Sauce Base: In a separate mixing bowl, whisk together the egg yolks, finely grated Parmesan cheese, warm chicken stock, and a generous grind of black pepper until the mixture is smooth and creamy.
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Cook the Pasta: Add the pasta to the boiling water and cook until it is just shy of al dente. Before draining, reserve about 50–100ml of the starchy pasta water in a heatproof cup.
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Temper and Combine: Drain the pasta and let it sit for about 30 seconds to cool slightly; this helps prevent the eggs from scrambling. Immediately add the slightly cooled pasta directly into the egg-Parmesan mixture. Toss vigorously to ensure every strand is coated. Gradually add the reserved pasta water, mixing constantly, until the sauce emulsifies and thickens to a luscious consistency.
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Adjust Consistency (If Needed): If the sauce isn't thickening as desired, return everything gently to the pot over very low heat, stirring constantly, until it reaches a silky consistency. Be careful not to overheat, as this can scramble the eggs.
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Finish and Serve: Stir the reserved lardons and sautéed mushrooms back into the pasta. Season with additional salt and black pepper to taste. Serve immediately, garnished with extra grated Parmesan cheese and olive oil.
Additional Tips & Variations:
Vegetarian Version: For a meat-free alternative, use smoked tofu or a plant-based bacon substitute and a good-quality vegetable stock.
Flavour Boosts: Add a minced clove of garlic or a pinch of chilli flakes to the pan while sautéing the mushrooms for an extra layer of depth.
Storage: This dish is best enjoyed fresh. If you have leftovers, store them in an airtight container for up to 1 day. When reheating, do so gently with a splash of extra stock or water to loosen the sauce.
