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Fusilli Lunghi pesto carbonara

Ingredients

  • 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

Instructions

  • 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.

Notes

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.