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!