Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 slices bacon (optional)
- 1 cup (90 g) old-fashioned rolled oats
- 2 cups (480 ml) low-sodium chicken broth (or vegetable broth)
- 1/2 cup (120 ml) whole milk
- 1/2 tsp kosher salt, plus more to taste
- 1/2 cup (50 g) finely grated Parmesan, plus more to finish
- 2 large egg yolks
- 2 large eggs (for topping)
- 1 tsp freshly cracked black pepper, plus more to finish
Do This
- 1. (Optional) Cook bacon in a skillet over medium heat until crisp, 6–8 minutes; drain and chop.
- 2. Simmer broth + milk; stir in oats and salt. Cook, stirring, until creamy, 5–7 minutes.
- 3. Whisk Parmesan, egg yolks, and black pepper in a bowl.
- 4. Turn off heat; temper with a few spoonfuls of hot oats, then stir mixture back into the pot.
- 5. Cook off-heat 1 minute, stirring, until glossy and creamy (do not boil).
- 6. Fry eggs over medium-low until whites set and yolks stay runny, 2–3 minutes.
- 7. Bowl the oats; top with egg, bacon (optional), extra Parmesan, and lots of black pepper.
Why You’ll Love This Recipe
- Comforting but quick: creamy, satisfying, and done in about 15 minutes.
- Carbonara vibes without pasta: Parmesan, pepper, and egg create that silky, savory finish.
- Customizable: keep it vegetarian, add bacon, or swap in mushrooms or greens.
- Breakfast, lunch, or dinner: it’s hearty enough for any time of day.
Grocery List
- Produce: none required (optional: chopped parsley or chives for garnish)
- Dairy: whole milk, Parmesan cheese
- Pantry: old-fashioned rolled oats, low-sodium chicken broth (or vegetable broth), kosher salt, black pepper
- Protein: eggs, bacon (optional)
Full Ingredients
Base Oats
- 1 cup (90 g) old-fashioned rolled oats (not steel-cut)
- 2 cups (480 ml) low-sodium chicken broth (or vegetable broth)
- 1/2 cup (120 ml) whole milk
- 1/2 tsp kosher salt, plus more to taste
Carbonara-Style Finish
- 1/2 cup (50 g) finely grated Parmesan cheese, plus 2–4 tbsp more for serving
- 2 large egg yolks
- 1 tsp freshly cracked black pepper, plus more to finish
Toppings
- 2 large eggs (for topping, fried sunny-side-up or over-easy)
- 4 slices bacon (optional), cooked crisp and roughly chopped
- Optional garnish: 1 tbsp finely chopped chives or parsley
Step-by-Step Instructions
Step 1: Prep your toppings and serving bowls
Set out two bowls for serving (warm them with hot water if you like, then dry). Finely grate the Parmesan (pre-grated won’t melt as smoothly). Separate 2 egg yolks into a medium bowl and set aside.
If using bacon, have a paper towel-lined plate ready for draining.
Step 2: (Optional) Cook the bacon until crisp
Place 4 slices of bacon in a cold skillet, then set the skillet over medium heat. Cook, turning occasionally, until the bacon is deeply golden and crisp, 6–8 minutes.
Transfer bacon to the paper towel-lined plate. Carefully pour off excess bacon fat, leaving 1–2 tsp in the skillet if you want to cook the eggs in it (optional). Roughly chop the bacon once cool enough to handle.
Step 3: Cook the oats until creamy
In a medium saucepan, combine 2 cups (480 ml) broth, 1/2 cup (120 ml) whole milk, and 1/2 tsp kosher salt. Bring to a gentle simmer over medium heat.
Stir in 1 cup (90 g) rolled oats. Reduce heat to medium-low and cook at a steady, gentle simmer, stirring often to prevent sticking, until the oats are tender and creamy, 5–7 minutes.
Texture check: You want the oats creamy and spoonable (like a loose risotto). They’ll tighten up slightly once you add cheese and egg.
Step 4: Make the Parmesan-egg mixture (the carbonara magic)
While the oats cook, whisk together in a bowl:
- 2 egg yolks
- 1/2 cup (50 g) finely grated Parmesan
- 1 tsp freshly cracked black pepper
Whisk until you have a thick, paste-like mixture. Set near the stove.
Step 5: Temper the egg mixture, then finish the oats off-heat
When the oats are creamy, turn off the heat. This is important: boiling can scramble the eggs.
Spoon 2–3 tbsp of hot oats into the yolk-Parmesan mixture while whisking continuously (this gently warms the yolks). Repeat with another spoonful if needed to loosen it.
Pour the tempered mixture back into the saucepan of oats and stir constantly until the oats turn glossy and slightly thicker, about 1 minute. If the oats seem too thick, stir in 1–3 tbsp warm water or milk to loosen.
Taste and adjust seasoning with more salt (often just a pinch) and more black pepper.
Step 6: Cook the runny eggs
In the same skillet you used for bacon (wiped out if needed) or a clean nonstick skillet, heat 1 tsp bacon fat or 1 tsp butter (optional) over medium-low heat.
Crack in 2 eggs. Cook until the whites are set but the yolks are still runny, 2–3 minutes. If you like, add 1 tsp water to the pan and cover for 30–45 seconds to set the whites more evenly without overcooking the yolks.
Step 7: Assemble and finish like carbonara
Spoon the creamy oats into bowls. Top each bowl with a runny egg. Sprinkle with the chopped bacon (if using), a little extra Parmesan (1–2 tbsp per bowl), and a generous finish of freshly cracked black pepper.
If using herbs, add a small pinch of chives or parsley right at the end for freshness.
Pro Tips
- Do not boil after adding yolks and cheese: keep the heat off (or very low) to avoid scrambling and to maintain a silky sauce.
- Grate Parmesan finely: a microplane-style grate melts quickly and makes the oats extra smooth.
- Stir frequently while the oats cook: it encourages creaminess and prevents sticking.
- Control thickness at the end: oats thicken fast; add warm liquid 1 tbsp at a time until glossy and spoonable.
- Be bold with pepper: carbonara flavor depends on it; crack it fresh for the best aroma.
Variations
- Vegetarian “cacio e pepe” style: skip bacon; use vegetable broth and finish with extra black pepper and Parmesan.
- Greens on top: wilt 2 cups baby spinach or chopped kale into the oats during the last 1–2 minutes of cooking.
- Mushroom “carbonara” oats: sauté 1 cup sliced mushrooms in butter until browned, then spoon over the finished bowl with the egg.
Storage & Make-Ahead
This bowl is best eaten right away because the yolk and cheese sauce are at their silkiest when fresh. If you have leftovers, store the oatmeal (without the fried egg topping) in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding 2–4 tbsp milk or water per serving and stirring well to restore creaminess. Cook a fresh runny egg to top when serving (recommended).
Nutrition (per serving)
Approximate, for 1/2 of the recipe, without bacon: 420 calories; 18 g protein; 46 g carbohydrates; 18 g fat; 3 g fiber; 690 mg sodium. With 2 slices bacon per serving: add about 80–100 calories and 6–8 g fat.
