Former Finnish Prime Minister Antti Rinne doesn’t flinch at unnecessary calories at the dinner table. A serving of this pasta contains almost 4,000 calories! Try this bacon pasta made the minister’s way and spend the rest of the week in bed patting your tummy.
The story is completely true. In 2015, Antti Rinne – then Finland’s finance minister and leader of the Social Democratic Party – shared his favorite recipe on the website of a campaign run by SAK, the Central Organisation of Finnish Trade Unions. The ingredient list included 800 grams of bacon, 800 grams of grated cheese and 600 ml of cream. The media were aghast, and everyone started counting calories.
Rinne later explained how the recipe came about. He had forgotten about the recipe request, and when he was asked for it at a campaign event, he answered off the cuff, thinking of the big Sunday pot he cooks for his family of six. In his own words, the amounts went “maybe a little overboard.”
These days Rinne eats mostly plant-based food and makes bacon pasta only once or twice a year, in a lighter version. We’re still publishing the original out of respect for history – and below, we’ll show you how to make it weeknight-friendly.
Bacon pasta for weeknights – less bacon, more pasta water
The core idea of the recipe is actually a good one: bacon is a seasoning, not the star of the show. Cut the bacon down to 200 grams and the cheese to 150 grams, and the flavor stays – without you having to spend the rest of the week on the couch.
The real trick is the pasta water. Save a cup of it before draining. The starchy water binds the cream and cheese into a smooth sauce, so about ¾ cup (2 dl) of cream is enough. Add the water a splash at a time until the sauce clings to the spaghetti.
Stir in the cheese only once the pan is off the heat. If it’s too hot, the cheese turns grainy and the fat may separate.
FAQ – frequently asked questions
How many calories are in a serving?
With the original recipe, one serving can easily cover a whole day’s energy needs or more. The lighter version described above cuts that to about a third.
Which cheese works best?
The original uses mustaleima, a Finnish aged Emmental cheese, but regular Emmental, Gouda or Parmesan work just as well. You’ll need less Parmesan, since its flavor is stronger.
Can I make it vegetarian?
Yes – and it would fit Rinne’s current diet. Swap the bacon for smoked tofu or fried mushrooms and add a pinch of smoked paprika.
How long does it keep?
1–2 days in the fridge. Reheat in a pan with a splash of milk or water, as the sauce thickens as it sits.
Can I freeze it?
Not a good idea. The creamy sauce separates when thawed.
What wine goes with it?
A crisp white cuts through the fat: try a dry German Riesling. For red, go for a Chianti.
Prime Minister’s Bacon Pasta
Ingredients
- 500 g spaghetti dry
- 800 g bacon
- 800 g grated aged cheese such as Finnish mustaleima or Emmental
- 2 red bell peppers
- 6 cloves garlic
- 6 dl heavy cream
- 5 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
Instructions
- Bring a large pot of water to a boil. Once it’s boiling, add a generous amount of salt and cook the spaghetti al dente.
- Cut the bacon into small pieces. Wash and dice the bell peppers. Chop the garlic.
- Fry the bacon in a large pan – the pieces will separate as they cook. Add the diced peppers and fry until slightly softened. Season with the garlic and plenty of pepper.
- Add the cream and half of the grated cheese. Take the pan off the heat and stir the sauce for a couple of minutes until the cheese melts.
- When the spaghetti is cooked, drain it and drizzle with olive oil. Stir the spaghetti into the sauce along with the rest of the cheese.
- Let the pasta rest in the pan for a moment, then enjoy. Generously.
Notes
- Lighter weeknight version for four: 200 g bacon, 150 g grated cheese and 2 dl (¾ cup) cream. Pasta water takes care of the rest of the sauce.
- Save a cup of pasta water before draining the spaghetti and use it to loosen the sauce as needed.
- Fry the bacon until crisp and pour off some of the rendered fat before adding the peppers.
- Stir the cheese into the sauce only once the pan is off the heat, so it doesn’t turn grainy.
- Serve with a fresh salad. According to Rinne, kids love adding ketchup to this one too.
Nutrition
This post is also available in:
Suomi
