Recreated Instant Packet Carbonara

Ingredients

(for 1 serving)

Pasta & Liquid

• 100g Spaghetti
• 1 cup (approx. 240ml) Water
• 1 tsp Chicken Bouillon Powder

Note: The packet uses 180ml of water for a sealed microwave method. This stovetop version requires a bit more liquid to properly cook the pasta without it drying out.

Flavor & Protein

• 3 slices of Bacon, chopped
• 1 large Egg Yolk (replaces Processed egg yolk)
• 1/2 cup grated Cheese Blend (use a mix of 50% low-moisture mozzarella or provolone and 50% Parmesan to replicate the Cheese, Cheese food, and Processed cheese)
• 1/4 tsp Sugar
• 1/4 tsp Salt (adjust to taste)
• 1/4 tsp Coarsely Ground Black Pepper (replaces Spices)
• Optional: A tiny pinch of turmeric for a more yellow color
• Optional: 1/4 tsp soy sauce for an umami boost
• Optional: 1/4 tsp Yeast Extract for a second umami boost

Thickener & Cream Base

• 1 tbsp Cornstarch
• 3 tbsp Heavy Cream or Milk

Instructions

(One-Pot Stovetop Method)

1. Cook the Bacon: In a medium saucepan or pot, cook the chopped bacon over medium heat until crispy (about 5-7 minutes). Use a slotted spoon to remove the bacon bits and set them aside, leaving the rendered fat in the pot.
2. Cook the Pasta: Add the 1 cup of water and the chicken bouillon powder to the bacon fat in the pot. Bring to a boil, stirring to dissolve the bouillon. Add the 100g of spaghetti (break it in half if it doesn't fit). Cook, stirring frequently, until the pasta is al dente and has absorbed most of the liquid, about 8-10 minutes.
3. Prepare the Sauce Slurry: While the pasta is cooking, whisk together the cornstarch, heavy cream (or milk), egg yolk, cheese blend, sugar, salt, pepper, and optional turmeric, soy sauce, and yeast extract in a small bowl. Whisk until it's a smooth, well-combined paste.
4. Combine and Thicken: Once the pasta is cooked, turn the stove heat down to the lowest possible setting. Immediately pour the sauce slurry into the pot with the pasta.
5. Stir Vigorously: Stir everything together constantly and quickly for about 30-60 seconds. The sauce will thicken almost instantly from the cornstarch and the residual heat. This gently cooks the egg yolk into a creamy sauce without scrambling it. Do not let it boil.
6. Finish and Serve: Remove the pot from the heat. Stir in the reserved crispy bacon bits. Serve immediately for the authentic "instant packet" experience.