Pesto Carbonara

This Pesto Carbonara is a vibrant twist on the classic Italian favorite, combining the rich, creamy texture of traditional carbonara with the fresh, herbal brightness of basil pesto. Crispy bacon pieces provide a savory crunch that contrasts beautifully with the smooth, egg-based sauce. The dish comes together quickly, making it an excellent choice for weeknight dinners when you want something comforting yet sophisticated. The key to success is tempering the eggs with the hot pasta water to create a silky sauce without scrambling the eggs. Serve immediately while warm and glossy for the best flavor and texture experience.

Cooking Method: Frying

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 1

Calories: 307.0

Description

This Pesto Carbonara is a vibrant twist on the classic Italian favorite, combining the rich, creamy texture of traditional carbonara with the fresh, herbal brightness of basil pesto. Crispy bacon pieces provide a savory crunch that contrasts beautifully with the smooth, egg-based sauce. The dish comes together quickly, making it an excellent choice for weeknight dinners when you want something comforting yet sophisticated. The key to success is tempering the eggs with the hot pasta water to create a silky sauce without scrambling the eggs. Serve immediately while warm and glossy for the best flavor and texture experience.

Ingredients

1/2 pound Bacon
1/4 cup Fresh basil leaves
5 cloves Garlic cloves
1/2 cup Half and half
2 large Eggs; beaten
1 cup Grated Parmesan cheese --(freshly grated)
1 pound Vermicelli

Directions

1
Cut bacon into 1/4-inch slices.
2
In a skillet, fry bacon over medium heat until lightly brown and crispy.
3
Drain bacon on paper towels and set aside.
4
Place fresh basil leaves and garlic cloves into a food processor or blender.
5
Process or blend until finely minced into a paste.
6
In a large mixing bowl, whisk together the half and half and beaten eggs.
7
Stir in the cooked bacon, basil-garlic mixture, and grated Parmesan cheese.
8
Cook vermicelli in a large pot of salted boiling water according to package directions until al dente.
9
Drain pasta thoroughly, reserving a small cup of pasta water if needed for adjusting consistency.
10
Immediately add the hot drained pasta to the bowl with the egg and sauce mixture.
11
Cover the bowl and let stand for 2 to 3 minutes to allow the residual heat to cook the eggs gently.
12
Uncover and toss vigorously to coat the pasta evenly with the creamy sauce.
13
Serve immediately while hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 307.0kcal

% Daily Value *
Total Fat 23.8g37%
Saturated Fat 7.9g40%
Cholesterol 26.1mg9%
Sodium 974.4mg41%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pasta is very hot when adding it to the egg mixture to cook the eggs safely without scrambling them. If the sauce seems too thick, add a splash of reserved pasta water while tossing.

For a richer flavor, use freshly grated Parmigiano-Reggiano instead of pre-grated cheese.

This dish is best served immediately. Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk or cream to restore creaminess.

Keywords: pesto, carbonara, pasta, basil, bacon, parmesan, creamy, italian, dinner, quick, easy, garlic, eggs, vermicelli, homemade, comfort food

Read it online: https://www.chefs-mate.com/recipe/pesto-carbonara/