Don Signature Crab - Singapore Food Guide

Carbonara with Bacon & Egg

A Singapore-style stovetop Carbonara with smoky bacon and silky egg-cheese sauce, quick to toss in a wok or frying pan for a satisfying weeknight meal.

Carbonara with Bacon & Egg

About this dish

Carbonara with Bacon & Egg brings classic Roman comfort to a Singapore kitchen — smoky strips of bacon, glossy egg-and-cheese emulsion and freshly cracked black pepper coating al dente spaghetti. It’s the kind of dish home cooks in Tiong Bahru or a Bishan HDB flat can whip up in under 30 minutes for a cosy family dinner or late-night supper after a kopitiam run.

Locals love adapting favourites: using bacon instead of guanciale is common here because it’s readily available at NTUC FairPrice or Cold Storage. Serve it as a hearty main for the CBD lunch crowd with a simple side salad, or share it family-style at potlucks and zi char-style gatherings. The flavour is rich, creamy (without cream if you go traditional), with a peppery bite — think comforting, umami-forward and a little indulgent.

Technique matters: hot pasta, a splash of reserved starchy pasta water, and swift tossing off the heat create that glossy sauce rather than scrambled eggs. For a Singapore twist, offer sambal or sliced chilli padi at the table to add heat, or a cucumber achar on the side to cut through the richness. Perfect for weeknight feeding, casual entertaining, or a late-night supper after a long MRT ride home.

Ingredients

  • 300 g spaghetti (or linguine)
  • 150 g streaky bacon, cut into 1 cm strips (or guanciale if available)
  • 3 large eggs (or 2 large eggs + 2 yolks for extra silkiness)
  • 80 g Pecorino Romano, finely grated (or 50 g Pecorino + 30 g Parmesan)
  • 1 tbsp olive oil
  • 1 clove garlic, smashed (optional)
  • Freshly ground black pepper, 1–2 tsp, to taste
  • 1 tsp fine sea salt for pasta water (plus more to taste)
  • 200–250 ml reserved pasta water (starchy)
  • 1 tsp unsalted butter (optional, for sheen)
  • Fresh parsley, chopped, 1 tbsp (optional garnish)
  • Chilli padi or sambal, to serve (optional Singapore-style heat)
  • Lemon zest, small pinch (optional, brightens the dish)
  • Extra grated Pecorino or Parmesan to serve

Step-by-Step Method

  1. Bring a large pot of water to a rolling boil, add 1 tsp fine sea salt and cook the spaghetti until al dente according to package instructions (about 8–10 minutes). Reserve 200–250 ml of pasta water before draining.
  2. While the pasta cooks, whisk the eggs (and extra yolks if using) in a bowl with the grated Pecorino, a generous pinch of freshly ground black pepper and a small pinch of salt until smooth — this is your sauce base.
  3. Heat a large frying pan or wok over medium-high heat. Add 1 tbsp olive oil, then the bacon strips. Render the bacon until golden and crisp at the edges, 4–6 minutes. If using garlic, toss it in for the last 30 seconds then remove it so it doesn’t burn.
  4. If the pan is very fatty, spoon out excess fat but leave enough to coat the pasta (reserve a tablespoon for flavour). Turn the heat to low; you want the pan warm, not searing hot, when you add the eggs to avoid scrambling.
  5. Add the drained pasta to the pan and toss briefly to combine with bacon and fat. If using a wok, keep it on medium heat and toss quickly for 20–30 seconds so the pasta absorbs flavour.
  6. Remove the pan from direct heat. Pour the egg-and-cheese mixture over the pasta and toss vigorously with tongs or a pair of forks. Add reserved hot pasta water a little at a time (1–2 tbsp) and continue tossing to create a silky, emulsified sauce that clings to the noodles.
  7. If the sauce feels too thick, add another splash of pasta water; if too thin, toss longer off the heat. Finish with 1 tsp butter if you like extra gloss, more freshly ground black pepper and a final sprinkle of grated Pecorino.
  8. Serve immediately in warmed bowls, garnish with chopped parsley, extra cheese and optional chilli padi or sambal on the side for those who want a Singapore-style kick. Eat hot — carbonara doesn’t wait.

Tips & Serving Ideas

  • Use bacon as an accessible substitute for guanciale — available at NTUC FairPrice, Cold Storage or Sheng Siong; buy a slightly thicker cut and slice into strips.
  • Reserve plenty of pasta water; the starchy liquid is essential to emulsify the egg-cheese mixture into a glossy sauce without scrambling the eggs.
  • Work off the heat when you add the eggs: take the pan off the burner and toss quickly to avoid curdled eggs and get that silky texture.
  • Adjust pepper and salt like a zi char stall cook — taste and layer seasoning gradually. Freshly cracked black pepper makes a big difference.
  • For a beginner-friendly shortcut, whisk in a tablespoon of cream or an extra egg yolk, but true Carbonara is traditionally made without cream.
  • Reheat leftovers gently in a low pan with a splash of water to loosen the sauce; avoid microwave reheating that can overcook the eggs.
  • For a local twist, serve chilli padi or sambal on the side so everyone can add heat to taste — perfect for Singapore palates.
  • If using a wok, keep the heat high when rendering bacon but lower it before adding eggs; the wok’s high sides help toss pasta quickly and evenly.

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