Pesto Carbonara

Pesto Carbonara


  • 1/2 pound bacon, cut into 1/4-inch slices
  • 1/4 cup fresh basil leaves
  • 3 garlic cloves
  • 1/2 cup half and half
  • 2 eggs, beaten
  • 1 cup Parmesan cheese, grated
  • 1 pound uncooked Vermicelli pasta
  • 1 tsp salt
  • 1/2 Tbsp extra virgin olive oil


  1. In a large skillet, fry bacon over medium-low heat until lightly browned. Drain; set aside.
  2. Fill a large saucepan 2/3 of the way full with water, place over medium-high to high heat. Drop in the salt and olive oil and bring to a roaring boil. Cook pasta according to package directions (usually 5 to 7 minutes until al dente).
  3. Place the fresh basil and garlic cloves into a blender. Process until finely minced.
  4. In a large bowl, beat the eggs and then stir in the half and half.
  5. Add bacon to the egg mixture and stir.
  6. Add the blended basil-garlic mixture to the egg mixture and stir until well-blended.
  7. Stir in the cheese.
  8. Drain cooked pasta and immediately transfer pasta to the egg mixture. Cover pasta and let stand 2 to 3 minutes, then toss to coat pasta with the egg mixture.
  9. Serve immediately.

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