Malfadine Alla Romana Pasta with Bacon and Cheese Sauce
Indulge in the rich, comforting flavors of Malfadine Alla Romana Pasta with Bacon and Cheese Sauce—a luxurious twist on classic Roman-inspired pasta recipes. This dish features ribbon-like malfadine pasta, coated in a silky sauce made from creamy egg yolks, sharp Pecorino Romano, and Parmesan cheese. Crispy, golden bacon adds a smoky crunch, while sautéed garlic infuses the dish with an aromatic depth. The sauce's creamy texture is perfectly balanced with a touch of reserved pasta water, creating a luscious coating for every strand of pasta. Topped with fresh parsley and extra cheese for garnish, this quick and elegant recipe is ready in just 35 minutes, making it perfect for weeknight dinners or special occasions. Savor every bite of this irresistible combination of bacon, cheese, and pasta!
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Recipe Information
Ingredients
- 300 grams Malfadine pasta
- 150 grams Thick-cut bacon
- 100 grams Pecorino Romano cheese, finely grated
- 50 grams Parmesan cheese, finely grated
- 4 large Egg yolks
- 100 milliliters Heavy cream
- 2 Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the malfadine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the bacon and cook until crispy and golden, about 5-7 minutes. Remove the bacon from the skillet using a slotted spoon and drain on a paper towel-lined plate. Leave about 1-2 tablespoons of the rendered bacon fat in the skillet.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Remove the skillet from the heat.
In a medium mixing bowl, whisk together the egg yolks, heavy cream, Pecorino Romano cheese, Parmesan cheese, salt, and black pepper until smooth and well combined.
Return the skillet with the garlic to low heat. Add the cooked malfadine pasta to the skillet and toss to coat in the residual bacon fat. Then, remove the skillet from the heat again to cool slightly before adding the cheese mixture.
Slowly pour the cheese sauce over the pasta, tossing continuously to coat. If the sauce appears too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until the desired creamy consistency is reached.
Fold the crispy bacon into the pasta, reserving a small amount for garnish if desired.
Divide the pasta among serving plates. Top with the reserved bacon, an extra sprinkle of Pecorino Romano, and fresh parsley if using.
Serve immediately and enjoy this Roman-inspired comfort dish!
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 436 mg | 34% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
