Name: Pesto Carbonara
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: Guanciale; Linguine; Egg; Egg Yolk; Pesto

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If you like pesto pasta and carbonara, we’ve put them together to create a stunning 15 minute, 5 ingredient meal.

Pesto Carbonara

Bring a pot of salted water to the boil. Add the lardons into a frying pan and place onto medium heat. Cook until golden, 3-5 mins. Then, remove from the heat.

Once boiling, cook the pasta 1 min under al dente.

Meanwhile, crack the egg into a bowl, add the egg yolks and stir the pesto through.

Using tongs, add the pasta into the pan with the guanciale. Whisk through 45ml of hot pasta water into the pesto.

Pour the pesto mixture onto the pasta on low heat and toss, adding more pasta water to thin the sauce out if needed. Taste and season with salt and pepper.

Share the pasta between bowls, making sure to spoon over all the sauce.

no notes, really tasty, everyone loved it 👍🏼

I added frozen spinach half way during the linguine cooking time for some added veg. Also used normal lardons. Lots of pepper of course. Came out pretty nice! From the instructions 1 egg and two yolks I guess u need 3 eggs, so that’s what I did.

By using vegan pesto this is the best way to dairy free carbonara.

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Chloe René

Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.

Italian

Shellfish-Free

Dinner

Bring a pot of salted water to the boil. Add the lardons into a frying pan and place onto medium heat. Cook until golden, 3-5 mins. Then, remove from the heat.

Once boiling, cook the pasta 1 min under al dente.

Meanwhile, crack the egg into a bowl, add the egg yolks and stir the pesto through.

Using tongs, add the pasta into the pan with the guanciale. Whisk through 45ml of hot pasta water into the pesto.

Pour the pesto mixture onto the pasta on low heat and toss, adding more pasta water to thin the sauce out if needed. Taste and season with salt and pepper.

Share the pasta between bowls, making sure to spoon over all the sauce.

Comfort

Speedy

Low Ingredient

Guanciale

Linguine

Pasta

Egg Yolk

Pesto

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Pesto Carbonara

Chloe René

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Pesto Carbonara

Chloe René

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