Pasta Vegetarian

Fusilli Lunghi Pesto Carbonara

Traditional carbonara is an absolutely delicious Italian dish I regularly like to make if I am in a bit of a rush. The addition of eggs gives a lovely creaminess without having to add cream. It turns a simple pasta dish into another level. I have taken the basic idea of the carbonara and just given it a slightly different flavour and texture. The addition of pine nuts gives a little crunch and the pesto and onion addition give a little more flavour. I sometimes stir some sautéed mushrooms into the pasta instead of the bacon to make a vegetarian dish. 

I like using fusilli lunghi instead of spaghetti in this dish as it adds a different look and flavour to the dish

Fusilli Lunghi pesto carbonara


  • 150 g fusilli lunghi
  • 6 rashers streaky smoked bacon
  • 2 tbsp olive oil
  • Half a small onion chopped
  • 2 tbsp pine nuts
  • 1 tbsp chopped Basil
  • 2 eggs
  • 50 g Parmesan cheese grated
  • 1 tbsp pesto
  • Black pepper
  • Chilli flakes optional
  • 4 sun-dried tomatoes drained and halved


  • Add the pasta to a large pan of boiling water, stir and bring back to the boil.
  • Cook for 10 minutes until cooked al dente. Drain well.
  • Grill the bacon until crispy and use any fat to sauté the onions until softened. Chop into pieces.
  • Sauté the pine nuts in a pan until lightly roasted.
  • Mix together the pasta, bacon, pesto, basil and onion. Warm through and add the olive oil.
  • Quickly add the egg mixture and fold into the pasta. Keep mixing to combine it thoroughly.
  • Sprinkle over the Parmesan cheese and fold in. Add black pepper to taste.

To serve

  • Sprinkle with the pine nuts and garnish with the tomatoes. If using sprinkle over some garlic flakes.


Stir some sautéed mushrooms into the pasta instead of the bacon to make a vegetarian dish. 
Replace the pesto with a sun-dried tomato pesto for a stronger flavour. 

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