Creamy Pasta

200g (about 7 oz) spaghetti or fettuccine
1 link Kam Yen Jan Chinese sausage, diced into small pieces
2–3 strips Chinese bacon (lap yuk), cut into small strips
2 cloves garlic, minced
½ small onion, finely chopped (optional but adds sweetness)
1 cup heavy cream (or half-and-half for lighter version)
½ cup grated Parmesan cheese
2 egg yolks (optional – adds richness, like a carbonara hybrid)
1 tbsp unsalted butter or neutral oil
Salt and black pepper, to taste
Chopped green onions

1. Dice the Kam Yen Jan sausage into small pieces and cut the Chinese bacon into thin strips.
2. Mince the garlic and chop the onions.
3. Bring salted water to a boil and cook pasta until al dente.
4. Reserve ½ cup of pasta water, then drain.
5. In a large skillet over medium heat, cook the Chinese bacon strips until they start to release fat.
6. Add the diced Chinese sausage and continue sautéing until both are slightly crispy and caramelized.
7. Remove some of the excess oil if there’s too much, leaving about 1 tbsp in the pan.
8. Add garlic and onion to the pan. Sauté until fragrant and translucent, about 1–2 minutes.
9. Lower heat to medium-low. Stir in heavy cream and Parmesan cheese until smooth.
10. For a richer texture, whisk egg yolks in a small bowl and slowly temper them by adding a few spoonfuls of the hot cream mixture before stirring back into the pan (off the heat).
11. Add the cooked pasta directly to the pan, along with a splash of reserved pasta water.
12. Toss well until the sauce clings to the noodles.
13. Adjust seasoning with salt and black pepper.
14. Plate the pasta and top with extra sausage bits, green onions, and red pepper flakes.
15. Serve immediately while creamy and glossy.