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