Home Recipes 30-Minute Meals Pesto Spaghetti Carbonara: Your New 20 Minute Weeknight Hero

Pesto Spaghetti Carbonara: Your New 20 Minute Weeknight Hero

Name: Pesto Spaghetti Carbonara
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 10 oz dry spaghetti; 4 oz thick cut bacon (diced); 2 large eggs; 1 cup freshly grated Parmesan cheese (divided); 2 tbsp basil pesto (homemade or store bought); 1/2 cup frozen peas; Freshly cracked black pepper (to taste)

Rebecca Hopkins

February 12, 2021

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Let me set the scene: it’s a hectic Wednesday, and the last thing you want to do is navigate a complicated recipe with a mile long ingredient list. But you also want something that feels special, a meal that’s truly satisfying. For years, I turned to classic carbonara for that quick comfort, but I always craved a pop of fresh, green flavor to cut through its richness. One night, staring at a nearly empty fridge, inspiration struck. There it was; a forgotten jar of basil pesto on the door shelf. What if I whisked that vibrant pesto right into the traditional egg and cheese sauce? The result was this Pesto Spaghetti Carbonara, a happy kitchen accident that’s become a weekly staple. It’s the genius mash up that takes everything you love about carbonara; the salty bacon, the creamy sauce, the cozy simplicity; and elevates it with the herby, garlicky punch of pesto. It’s your secret to a restaurant worthy dinner in the time it takes to boil pasta.

The flavor profile here is nothing short of a masterclass in savory, creamy bliss with a fresh twist. Imagine the deep, salty, smoky flavor of crispy bacon meeting the bright, herbaceous, and garlicky notes of basil pesto. It’s a perfect balance where the richness of the egg and Parmesan cheese sauce is beautifully cut by the fresh, aromatic quality of the pesto. Sweet little pops of tender peas add a delightful texture and a hint of sweetness. As for the mouthfeel, it’s pure magic: perfectly al dente spaghetti coated in a lusciously creamy, velvety sauce that clings to every strand, studded with crispy bacon bits and soft peas. It’s comforting yet vibrant, rich yet fresh, all in one breathtakingly easy dish.

Chef’s Secrets for the Perfect, Creamy Sauce (No Scrambled Eggs!)

This recipe is simple, but a few non negotiable tricks guarantee silky success every single time. Master these, and you’ll be a carbonara pro.

Temper, Don’t Scramble, Your Eggs: This is the cardinal rule. Your hot pasta must cook the egg sauce, not the skillet. Always combine the raw egg, pesto, and cheese mixture in a large, room temperature bowl first. Adding the piping hot pasta directly from the colander to this bowl and tossing vigorously is what creates the sauce. The residual heat cooks the eggs gently into a creamy emulsion. Adding the eggs to a hot pan will make scrambled egg pasta.
Pasta Water is Liquid Gold: Before you drain your pasta, scoop out at least 1/2 cup of the starchy cooking water. This magical liquid is your key to adjusting the sauce’s consistency. If it seems too thick or clumpy when you combine everything, adding a splash of this starchy water will loosen it into a perfectly silky, glossy sauce that clings to the noodles.
Work Fast and Serve Immediately: Carbonara is not a “let it sit” kind of dish. Have all your components ready to go; bacon cooked, sauce mixture whisked, pasta drained; and move quickly from the pot to the bowl to the table. The sauce is at its creamiest and most luxurious the moment it’s made.
Quality Matters: Grate Your Own Cheese: For the smoothest, creamiest melt, always buy a block of Parmigiano Reggiano or high quality Parmesan and grate it yourself just before using. Pre shredded cheese contains anti caking agents (like cellulose) that can make your sauce grainy and prevent it from melting seamlessly.

Make Ahead, Storage & Freezing Instructions

Make Ahead: Due to the delicate egg sauce, this dish is best cooked and served immediately. However, you can prep components to speed things up: dice the bacon, grate the cheese, and measure the pesto and peas ahead of time.
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the sauce will thicken and the pasta will absorb it. The texture will not be the same as when freshly made.
Reheating: Reheat very gently. The best method is in a skillet over very low heat with a generous splash of water, broth, or milk, stirring constantly just until warmed through. The microwave is risky as it can easily overcook the eggs and cause separation; if you must, use 30 second bursts at 50% power and stir well between each.
Freezing: I do not recommend freezing this dish. The creamy emulsion will almost certainly break (separate) upon thawing and reheating, resulting in a greasy, grainy texture.

Step by Step Instructions

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Follow these easy steps for a foolproof, creamy carbonara that will impress everyone at your table.

1Cook Pasta & Prep Sauce Base: Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente. While the pasta cooks, crack the 2 large eggs into a large, heat safe bowl (like a glass or stainless steel mixing bowl; not the skillet). Add 3/4 cup of the grated Parmesan cheese and the 2 tablespoons of pesto. Whisk vigorously until completely smooth and combined.

2Render Bacon & Cook Peas: Meanwhile, as the pasta boils, cook the diced bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is browned and crispy. Use a slotted spoon to remove the bacon bits to a paper towel lined plate, leaving the rendered bacon fat in the skillet. Add the frozen peas to the hot bacon fat (be careful, they may splatter). Cook for 2-3 minutes, stirring, until the peas are heated through and vibrant green.

3Create the Creamy Sauce: Just before the pasta is done, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the spaghetti. Immediately add the hot, drained pasta to the bowl with the egg and pesto mixture. Using tongs, quickly and continuously toss and stir the pasta for 1-2 minutes. The heat from the pasta will cook the eggs and melt the cheese into a creamy, pale green sauce that coats every strand.

4Combine & Finish: Pour the entire contents of the bowl (the saucy pasta) into the skillet with the peas and bacon fat. Add the crispy bacon bits back in. Toss everything together over low heat for just 30-60 seconds to warm it through and let the flavors marry. If the sauce seems too thick, add the reserved pasta water, a tablespoon at a time, until you reach a luxurious, flowing consistency.

5Serve Immediately: Divide among warm bowls. Top with the remaining 1/4 cup of grated Parmesan cheese and a generous amount of freshly cracked black pepper. Serve right away!

Customize It: Ingredient Substitutions

This recipe is wonderfully adaptable to different tastes and dietary needs.

Vegetarian: Omit the bacon. Start by sautéing the peas in 1 tablespoon of olive oil or butter. For a smoky, savory element, add a teaspoon of smoked paprika to the pesto egg mixture or use chopped, pan fried mushrooms.
Gluten Free: Use your favorite gluten free spaghetti. The cooking method remains the same.
Dairy Free: For the sauce, use a high quality vegan Parmesan alternative. For the pesto, ensure your store bought brand is dairy free (many contain cheese), or make your own without cheese.
Common Pantry Swaps:
- Bacon: Pancetta or guanciale are classic Italian choices. For a lighter version, use diced chicken or turkey bacon.
- Peas: Asparagus tips, chopped broccoli florets, or spinach are excellent veggie swaps. Add them to the bacon fat to cook briefly.
- Pesto: Homemade is fantastic, but a good quality store bought pesto works perfectly in a pinch. You can also use sun dried tomato pesto for a different, vibrant twist.

Serving Suggestions

The Perfect Pairing: Serve this rich pasta with a simple arugula salad tossed in a lemon vinaigrette. The peppery, acidic greens are the perfect counterpoint to the creamy pasta. A side of garlic bread is never wrong.
For a Lighter Meal: The dish is hearty on its own, but adding a side of sautéed cherry tomatoes or roasted zucchini can add more vegetable goodness.
Beverage Pairings: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully. For a non alcoholic option, sparkling water with a squeeze of lemon or iced tea is perfect.
Extra Garnishes: Beyond extra Parmesan and pepper, a sprinkle of toasted pine nuts or a small handful of fresh basil ribbons adds wonderful texture and freshness.

Essential Equipment List

Large Pot (6-8 quart): For boiling the spaghetti.
Large Skillet (12 inch): For cooking the bacon and peas, and for the final toss.
Large Heat Safe Mixing Bowl: Crucial for combining the hot pasta with the egg mixture. A glass or stainless steel bowl is best.
Tongs: Your primary tool for tossing the pasta with the sauce.
Box Grater or Microplane: For grating your own Parmesan cheese.
Ladle or Measuring Cup: For reserving the starchy pasta water.

Frequently Asked Questions (FAQ)

I’m worried about eating raw eggs. Is this safe?
The eggs are gently cooked by the residual heat of the piping hot pasta when you toss them together in the bowl. This process, called “tempering,” safely heats the eggs to a temperature that thickens them into a sauce without scrambling. Using fresh, high quality eggs is always recommended.
My sauce turned out lumpy or scrambled. What happened?
This usually means the eggs were added to a heat source that was too hot or direct. Remember: mix the eggs with the cheese and pesto in a separate bowl, then add the hot pasta to them. If you pour the egg mixture into a hot skillet or add it to pasta that isn’t hot enough, it will scramble.
Can I use a different pasta shape?
Absolutely! Spaghetti, linguine, fettuccine, bucatini, or rigatoni all work wonderfully. The key is to reserve that starchy pasta water to help form the sauce.
Do I have to use the bacon grease?
The bacon fat is a traditional and flavorful component that adds incredible depth. However, if you prefer, you can drain most of it after cooking the bacon and use a tablespoon of butter or olive oil to cook the peas instead.