Creamy Pesto Carbonara Spaghetti

By Alana F – King City, ON
Creamy Pesto Carbonara Spaghetti
  • Prep Time: 5
  • Total Time: 15

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About this Recipe

A rich and creamy Carbonara Italian pasta dish. Bacon infuses rich flavour and makes the sauce smokey. The creamy silkiness comes from uncooked egg yolks quickly tossed into the hot pasta cooking them instantly. A dash of basil pesto adds bright colour to this sophisticated, low budget, high quality, good enough for company meal. Bonus: it's ready in minutes!


500 g spaghetti
250 g bacon, chopped
2 tbsp basil pesto
6 cloves, garlic, chopped
2 lg egg, yolks
4 Pkg Extra Virgin Olive Oil
1 cup Asiago cheese, grated or shards
1 tbsp salt
1 tsp pepper


Place a large pot of water on high and bring to a boil. Add the salt when it boils and the pasta. Stir every few minutes. Drain when cooked al dente (to your bite). Drain reserving 1/4 cup pasta water.
Begin to chop bacon and garlic.
In a small skillet sauté the garlic and bacon in the olive oil until crispy. The bacon will release water, foaming the mixture. Just keep cooking on med. high heat and lower temperature as the water starts to evaporate.

Place the pasta and reserved liquid back into large pot add egg yolks. *The hot pasta will cook the yolks immediately* Toss the pasta using tongs thoroughly to incorporate the yolks, this will make the pasta creamy. Add the bacon mixture, pepper, cheese and pesto. Toss to coat.
Serves 4
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Maple Leaf's® Bacon Hero Challenge

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