This Pesto Spaghetti Carbonara packs a flavorful punch with just 6 simple ingredients! Bonus- it’s ready in just 20 minutes!
You’re not going to believe how quick this delicious dinner comes together! If you’ve never heard of carbonara, let me tell you all about it!
Pesto Spaghetti Carbonara:
- The creamy base for this pasta dish is made using eggs, parmesan cheese and basil pesto
- Cook the spaghetti until tender. Drain and pour directly into the egg mixture.
- The eggs are cooked with the residual heat of the spaghetti noodles, creating a creamy delicious sauce that coats each noodle.
Pesto is a powerful secret ingredient in this quick and flavorful dish. It’s packed with basil, garlic, pine nuts and olive oil. I always have a jar of pesto sauce in my fridge ready to add to things like pizza, lasagna or pasta!
I have a simple recipe for homemade pesto if you have a bunch of fresh basil that you need to use up, but the pre made jar stuff will work perfectly for this dish too!
While the pasta is cooking you’ll want to render about 4 slices of thick cut bacon. Once the bacon has browned toss in some frozen peas and cook until heated through. Toss in the coated pasta.
Swirl it around in the bacon grease with the peas and crispy bacon bits. It’s heavenly.
Top it with a little more parmesan, freshly cracked black pepper and serve it immediately.
You’re going to fall head over heels in love with this super easy pasta dish!
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Pesto Spaghetti Carbonara
Ingredients
- 10 oz spaghetti noodles
- 4 oz thick cut bacon, diced
- 2 large eggs
- 1 cup parmesan cheese, shredded, DIVIDED
- 2 tbsp basil pesto
- 1/2 cup frozen peas
- black pepper to taste
Instructions
- Cook noodles in salted water according to package instructions. While pasta is cooking place the eggs, 3/4 cup of parmesan, and pesto in a large bowl and whisk until combined. Drain the pasta and reserve 1/2 cup of the liquid. Add the hot pasta to the bowl with the eggs and use tongs to stir and coat the pasta.
- Meanwhile render bacon in a skillet until browned. Add 1/2 cup of frozen peas (careful, they might splatter in the bacon grease), and cook until heated through (about 2 to 3 minutes).
- Carefully pour the hot pasta into the skillet with the bacon and stir to coat. Add as much of the cooking liquid as needed to reach desired consistency. Serve immediately, topped with additional parmesan cheese and season with freshly cracked black pepper to taste. Enjoy!
Video
Nutrition
Originally published 5/2/2014. Updated photos 4/12/2018
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Spinach Artichoke Fondue
Janine
Peas do not belong in pasta, period. That’s some abhorrent American nonsense, equivalent to when Eurasians put corn on pizza.
Rose
the family loved it
Ashley
Freaking amazing.
Caroline
Shawn, because of your Spaghetti Carbonara recipe I purchased your book just now.
My family loves Carbonara and every time we go to an Italian restaurant there are several of us that always order Carbonara. My thanks to you for sharing your recipe with us.
Don
Awesome and so easy to make. Uses wheat pasta but didn’t have enough pasta water to make the sauce creamier. Should have tried some cream, but was too hungry to wait! Definitely, try this again soon!!
Shawn
Instead of sour cream, try adding in a dash of heavy cream to make the sauce creamier. I’m glad you enjoyed it Don!
Arin
Pasta water…
Audra
Just reading through right now and I have a question before I mess it up. Do I drain the bacon? I’m wondering what I coat the spaghetti in when I add it to the skillet.
Shawn
If you have a crazy amount of fat from the bacon you can drain a little off, but I keep the bacon grease mostly in there to help coat the pasta. Gives it a great flavor!
Bill
YUM!
Made this with a few minor differences. I made half the amount, which worked out fine. I added a bit of leftover sautéed mushrooms and onions that were in the fridge and I added a bit of the pasta water before the pasta to deglaze the pan. As good as any carbonara I’ve had!
Shawn
Love that you added mushrooms! Sounds fantastic!
Joanne
Made this today awesome and so easy wanted to send a picture but couldn’t figure out how to attach
Shawn
I don’t have that option on my blog yet, but you can always share it on IG and tag me (@iwashyoudry)! So glad you enjoyed it!
Penny douglas
This is the second time I’ve followed this recipe. However following the directions it’s a little dry so the second time I saved more pasta water and it came out better but not like your video. What could be the problem? My eggs were regular size eggs. Should I have used three? Regardless it is really good and tastes so great May the third time be the charm.
Shawn
You are doing great, Penny! The extra liquid would definitely help with the dryness. You could also try adding an extra tablespoon or so of the pesto. The sooner you serve, the better the texture will be. Keep me posted on how it comes out!
Lewis Johnson
I would eat a whole bowl of this.
horsy land
Looks delicious Shawn! keep it up
net worth
What a great recipe for weeknight. Thank you for sharing!
carol buckland
I cannot wait to make the pesto spaghetti carbonara.
Shawn
You’ll love it!
Stella Hampers
I made carbonara last night, but it didn’t look nearly as pretty as this!
Shawn
Haha, well you gotta try this recipe! It’s a breeze and always looks fantastic!
Sandy
This look easy and yummy! But, I’m concerned about the two eggs being “uncooked”. Is anyone else?
Jo Dee
The heat from the pasta and tossing it in the pan with the bacon/pea mixture cooks the eggs. Made it several times with no issues.
Jan Ziter
Great recipe! I added mushrooms!
Thanks, Jan
Caryle Cirello
Sounds great with the mushrooms. Did you cook then with the bacon grease or just some olive oil?
Bryan Ogden
Awesome recipe super comfort food! The peas were sooo good in it.
Shawn
Those peas in there are my fave! Glad you enjoyed it! 🙂
Rebecca
I just tried this! it was sooooo yummy, instead of using peas, i put portabella mushrooms. It was soo good and easy,
JoeyfromSC
Sorry to hear about your grandfather! I just found your blog & I LOVE it! This recipe has intrigued me ever since I saw Rachael Ray say it was her hubby’s favorite lol..It looks SO good & easy! My little brother loves bacon, but wouldn’t be able to eat it b/c he is allergic to eggs that aren’t cooked thoroughly & he’s allergic to sweet peas lol..but I could leave the peas out & maybe just keep the finished product on the heat a little longer so the egg won’t be undercooked if that makes sense lol-His allergies are odd! I cook for him and another brother alot & I’m always wanting to try new recipes..thanks for the post & I look forward to visiting your blog more often!
Joey
Jaclyn
My kind of dinner right here! Looks awesome!
Shawn
Thanks Jaclyn!
Carol at Wild Goose Tea
I am sorry about your Grandpa. I bet your husband appreciates you even MORE.
You are right this is mighty tasty dish. I realize as I am typing this that I haven’t had it in years. What is MY problem. Thanx for the push.
Amy @ The Blond Cook
LOVE this recipe! I’m a pesto & pasta freak. Sorry about your grandfather. I know your hubby is glad you’re home!
CT
Gotta love Pesto–it’s the perfect ace up the sleeve!