Pasta with bacon, cheese and jalapeno
8 servings
25 minutes
This pasta with bacon, cheese, and jalapeños is the embodiment of culinary rebellion, where creamy cheddar meets the spiciness of jalapeños and crispy bacon adds depth of flavor. The Italian roots of the pasta blend with Mexican boldness to create a perfect balance of creaminess and heat. Light cream and eggs bind all the ingredients into a harmonious texture, while spicy tomato sauce adds the finishing touch. This dish is perfect for those seeking something rich and warming but with an unexpected slightly fiery character. Serve hot to let each ingredient shine.
1
Fry the bacon over medium heat for 8 minutes, stirring constantly, until crispy. Add the pickled and fresh jalapeño peppers and mix well. Set aside a portion on a small plate for serving.
- Bacon: 220 g
- Jalapeno pepper: 2 pieces
- Canned Jalapeno Peppers: 50 g
2
Pour salted water over the pasta so that the liquid covers them by 5 cm and bring to a boil, stirring occasionally to prevent sticking. Cover with a lid, remove from heat and let sit for 8 minutes for the pasta to cook to al dente.
- Pasta: 450 g
- Salt: to taste
3
Meanwhile, mix concentrated milk, eggs, hot sauce, and mustard in a bowl until smooth. In another bowl, thoroughly mix both types of cheese with corn starch.
- Concentrated milk: 350 ml
- Chicken egg: 2 pieces
- Spicy tomato sauce: 1 teaspoon
- Mustard: 1 teaspoon
- Cheddar cheese: 670 g
- Cornstarch: 1 tablespoon
4
When the pasta is ready, drain the water and transfer it to a pan, set it on low heat, add butter and stir until it melts. Next, add the bacon and pepper mixture, cream sauce, and cheese, constantly stirring until the cheese melts and the mixture becomes hot and gooey. Add salt and hot sauce to taste.
- Butter: 2 tablespoons
- Salt: to taste
- Spicy tomato sauce: 1 teaspoon
5
Serve hot, drizzled with the remaining bacon and jalapeño sauce.