With all the flavors of pesto, this creamy, delicious, and super quick Pesto Carbonara is perfect for any night of the week.
I feel like I’ve been promising you lots of posts lately. So, I’m going to get those out of the way before I share more of my creations with you. If you’re waiting on those recipes, stay tuned this week and next and I’m sure you’ll find what you’re looking for.
A week or so ago, I shared my Pesto Crusted Chicken with you. My mouth is still drooling over thinking about making it again. It was so simple and yet so delicious. And so CRUNCHY!! SO crunchy.
Something that crunchy needed something smooth and creamy to go with it. SO, I made some delicious pesto carbonara to go with it. Carbonara is smooth, and creamy, and simply delicious. I love it. It’s the quintessential 15-minute meal!! In the time it takes to boil pasta, you have dinner on the table. That’s what I love about carbonara. OH, you can get all fancy and add some meat that might take longer to cook, but that’s up to you.
And I’ve done that. Usually with roasted vegetables and not meat, but I’ve done that. I made a killer Brussels sprouts one that to this day is almost my absolute favorite. Then there was the roasted cauliflower one that’s a close second. But, I think my absolute fave one is the Pea and ricotta carbonara. It was just captured the essence of spring in a super creamy carbonara. The ricotta just melted into the carbonara sauce make it super delicious.
I’ve made a few meat ones, too. Usually with seafood because it’s quick to cook up while the pasta is cooking. I’ve tossed in shrimp and sea scallops. LOVE me some sea scallops with pasta. Heck! Just love me some sea scallops. I think they’re my most favorite seafood of all, next to swordfish. If I had to choose between the two, it would definitely depend on my mood for that day.
My point is, carbonara should be a recipe anyone can whip up because it is so easy, delicious, budget friendly, and SUPER quick. I know, I know!! I was a bit wary of the raw egg thing, too, but they do cook. Just no in the way you think. The hot pasta cooks the eggs. The eggs meld with the Parmesan to make the sauce along with some of the pasta water. You know, that super starchy, could iron shirts with it pasta water? Yeah I know. That’s potato starch, but you get my point.
Pasta water is one of the most underused by products of cooking pasta. It’s a great addition to any sauce and adds a body to the sauce. Not only does it help the sauce stick to the pasta, but makes it all creamy and silky good. If you don’t believe me, try it!! You’ll be amazed. Then there’s the whole water your plants with it thing. Something about the starch helps the plant to absorb the nutrients in the water. THAT I’ve never done, but I have put eggshells on my tomatoes. That does them good.
I know. I’m off topic. What else is new.
While the pasta is just about done, I dip my handled measuring cup into the water and pull out about a cup plus of the water. When I’m tossing the pasta with the egg sauce mixture I add just a little, maybe a couple of tablespoons. Then I let the sauce sit a minute. Sometimes it will thicken as it’s sitting. That’s when I add a little more and toss. Then a little more and toss until I get a perfectly creamy sauce that coats the noodles like Alfredo. Is it dinner time yet?? Cause I’m getting HONGRY!
This Pesto Carbonara packs huge pesto flavor. I used my Ninja Bullet to blend the eggs, cheese, and basil together. It made this dish even more simple to prepare. That also ensures that the basil flavor is throughout the whole dish. And you’ll want the basil flavor throughout since it’s in season. My father gave us a bunch of it before we left his house this weekend. I can’t wait to make another batch of pesto or even a caprese salad with it. There’s nothing like homegrown herbs.
I’m just going to leave you with this last picture and let you drool over it. Yeah. It’s that good. Honestly. Just look at that creamy, basil tinted, carbonara sauce. You know you’re licking your screen right now. So, stop. Go get some basil, and whip this up for dinner tonight. I promise you won’t regret it.
What’s your favorite pesto dish? Or carbonara dish?
- 8 ounces uncooked pasta
- 1 cup fresh basil
- 1/2 cup egg substitute
- 1/4 cup heavy cream
- 1/3 cup Parmesan cheese
- 1 clove garlic
- Cook pasta according to package directions omitting salt and oil. Before straining the pasta, remove 1 cup of the pasta water and set aside.
- In a blender combine the remaining ingredients.
- Place the hot pasta in a large mixing bowl. Slowly pour the pesto mixture over the pasta, tossing well to coat. If the sauce isn't creamy enough, add the pasta water, a little bit at a time, until the sauce is nice and creamy. Serve with garlic bread and a tossed salad.
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