Rich & Creamy Bacon Carbonara with Pepper Mélange

Rich & Creamy Bacon Carbonara with Pepper Mélange

There are few dishes more indulgent than a perfectly made carbonara — silky, rich, and coated in a glossy, luxurious sauce with crisp, smoky bacon throughout. This version takes that classic to another level, built around the bold, aromatic depth of SwissAm Pepper Mélange.

Blending black, white, green, and pink peppercorns with layers of spice, this seasoning delivers a complex, fragrant heat that transforms the dish. The creamy sauce clings to every strand of pasta, while the bacon adds richness and depth — all lifted by the unmistakable warmth and aroma of Pepper Mélange. This is carbonara, elevated.

Ingredients

  • 12 oz spaghetti

  • 6 slices bacon, chopped

  • 3 large egg yolks

  • 1 whole egg

  • 1 cup finely grated Parmesan or Pecorino Romano

  • 1–2 tsp SwissAm Pepper Mélange (plus more to finish)

  • Salt (for pasta water and to taste)

  • 1 tbsp butter or olive oil (optional)

Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1 cup of pasta water before draining.

2. Prepare the sauce base

In a bowl, whisk together the egg yolks, whole egg, grated cheese, and SwissAm Pepper Mélange. Set aside.

3. Cook the bacon

In a large skillet over medium heat, cook the chopped bacon until crisp and golden. If needed, add a small amount of butter or oil for extra richness.

Reduce heat to low once cooked.

4. Combine

Add the drained pasta directly into the skillet with the bacon. Toss to coat in the rendered fat.

Remove the pan from heat, then quickly add the egg and cheese mixture, tossing continuously to create a smooth, creamy sauce. Use reserved pasta water as needed to loosen and emulsify the sauce.

5. Finish

Adjust seasoning with salt if needed. Finish with an extra sprinkle of SwissAm Pepper Mélange for a bold, aromatic kick.

Serving suggestion

Serve immediately with extra grated cheese and a final crack of SwissAm Pepper Mélange. Pair with a simple green salad or crusty bread for a complete, restaurant-quality meal.

Back to blog