Creamy Pesto Carbonara (25 Minute Pasta Recipe)
Pesto Carbonara is a unique take on a classic Roman dish. It’s rich and creamy, with that signature silky carbonara texture, but the basil pesto adds this herby, punchy twist that takes it to another level. It’s a mash-up of two Italian classics, and it’s wildly good. Trust me, you’ll love this easy pesto spaghetti carbonara!
This recipe is delicious with classic Genovese pesto, but you can absolutely play with the flavor profile. Try it with my lemon pesto for brightness, my feta pesto for richness, or my nut-free pesto if you’re working around allergies. Spinach pesto is another great choice—mild, earthy, and so good with guanciale. And if you’re a pesto lover (hi, me too), don’t miss my fusilli al pesto, trofie al pesto, bruschetta with pesto, or pesto butter—it’s all pesto, all the time around here.
Recipe Highlights: Pesto Carbonara
- Inspiration: This recipe is a spin on classic Roman carbonara sauce, reimagined with the bold, aromatic punch of pesto. Carbonara has always been one of those “don’t mess with it” recipes, but I think this twist proves that even the most traditional dishes have room for a little fun.
- Best Served For: Dinner parties, at-home date nights, or a cozy Sunday dinner. It’s simple enough to whip up on a weeknight but elevated enough to feel a little special.
- What Makes It Special: The guanciale brings that deep, savory depth and crisp texture, while the pesto adds herbaceous richness that balances everything out. Plus, it’s made without cream—just like traditional carbonara should be. Simple ingredients for a delicious dinner!
- Chef’s Tip: Save That Pasta Water: The starchy water isn’t just a throwaway—it’s the secret to that glossy, emulsified sauce that clings to every strand of spaghetti.
Ingredients
- Spaghetti: Classic choice for carbonara—it clings to the sauce just right. You could swap in linguine or bucatini if that’s what you have on hand.
- Egg Yolks: This is the base of your creamy sauce. Make sure to use room temperature egg yolks before you start for the smoothest texture.
- Pecorino Romano: Sharp, salty, and totally essential. It stands up to the pesto and balances the richness.
- Guanciale: Traditional, deeply flavorful, and worth seeking out. Unlike pancetta, guanciale melts into the dish with a softer, more luxurious texture. If you’re near an Italian deli, this is the time to go.
- Garlic: We’re not using much, just enough to warm up the oil and round out the flavors. Don’t let it brown.
- Olive Oil: A little helps render the guanciale and carry that garlic flavor. Use a good one—you’ll taste it.
- Pesto: Whether it’s homemade pesto or from your favorite market, it should be fresh pesto that you love by the spoonful. This is where all the color and herbaceousness comes from.
- Salt + Cracked Black Pepper: Don’t forget the pepper—carbonara needs it. And salt gently because the water ce Pecorino and guanciale both bring plenty.
- Fresh Basil (Optional): If you’ve got it, a few torn leaves on top make it extra fresh and bright!
Ingredient Substitutions
- Swap Pecorino with Parmigiano Reggiano Cheese: A little less salty, slightly nuttier—still delicious if that’s what you have.
- Use Bacon in Place of Guanciale: Totally doable. Look for thick-cut, and crisp it up well. You could also use some crispy pancetta.
- Try Linguine Instead of Spaghetti: Also traditional, and it holds the sauce perfectly. You could also use angel hair, or gnocchi with this creamy pesto sauce.
- Add a Touch of Calabrian Chili Paste: For a spicy edge that plays well with pesto’s richness.
Ingredient Additions
- Toasted Pine Nuts: Sprinkle them on top for extra texture and that classic pesto crunch.
- Lemon Zest: A little brightness goes a long way—zest it right over the bowl before serving.
- Blistered Cherry Tomatoes: Add a juicy pop and a hint of sweetness.
- Fresh Burrata: Yes, you can. Break it over the top and let it melt in. Over-the-top in the best way.
Step by Step Instructions
Expert Tips
- Toss off the heat: The residual heat from the pasta is all you need to cook the yolks. Too much heat = scrambled eggs.
- Save your pasta water: This starchy liquid is key to making the sauce creamy and smooth without needing cream.
- Grate the cheese finely: It melts better and integrates seamlessly into the sauce.
- Room temp eggs only: Cold yolks can seize when they hit the hot pasta. Let them sit out while you prep.
Serving Suggestions
- Wine Pairing: Vermentino or Pinot Grigio: A crisp white with a touch of minerality cuts through the richness and complements the herbs.
- Serve with a crisp salad: Something with arugula and lemon vinaigrette is perfect to balance the pasta.
- Make it a dinner party dish: Serve it family-style with grilled bread and olives on the side.
- Turn leftovers into a frittata: If you somehow have any left, mix with a few eggs and bake until set. Carbonara frittata = magic.
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently on the stove with a splash of water to loosen the sauce.
- This isn’t a freezer-friendly dish—the sauce is delicate and best enjoyed fresh.
- If you plan to reheat, save a little extra pasta water and store it separately if you can.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Weeknight Pesto Carbonara Recipe (Easy and Delicious)
Learn how to make pesto carbonara, a perfect fusion of traditional carbonara with a vibrant twist of herby pesto.
Equipment
- Large pot
- large skillet
- mixing bowl
- Tongs or pasta fork
- whisk
- measuring cup
- Microplane or cheese grater
Ingredients
- 12 ounces spaghetti
- 4 large egg yolks
- 1 cup grated Pecorino Romano plus more for garnish
- 1/2 cup basil pesto homemade or store-bought
- 4 ounces guanciale diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt to taste
- Freshly cracked black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until golden and crisp, about 5 minutes. Stir in the garlic and cook for 30 seconds, then remove the skillet from heat.
- In a bowl, whisk together the egg yolks, grated Pecorino Romano, and pesto until smooth and well combined.
- Add the hot pasta to the skillet with the guanciale. Off the heat, pour in the egg-pesto mixture, tossing quickly with tongs or a pasta fork. Add splashes of reserved pasta water as needed until the sauce is creamy and coats the pasta.
- Season with salt and plenty of cracked black pepper. Top with more Pecorino Romano and fresh basil, if using. Serve immediately.
Notes
Toss off the heat: The residual heat from the pasta is all you need to cook the yolks. Too much heat = scrambled eggs.
Save your pasta water: This starchy liquid is key to making the sauce creamy and smooth without needing cream.
Grate the cheese finely: It melts better and integrates seamlessly into the sauce.
Room temp eggs only: Cold yolks can seize when they hit the hot pasta. Let them sit out while you prep.
Nutrition Facts
Calories: 729kcalCarbohydrates: 67gProtein: 19gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 227mgSodium: 547mgPotassium: 215mgFiber: 3gSugar: 3gVitamin A: 885IUVitamin C: 0.5mgCalcium: 94mgIron: 2mg
Tried this recipe?Let us know how it was!