Pesto Carbonara

Ingredients

• 227 g (8 oz)spaghetti
• 10 slicessalami, sliced into strips
• 2eggs
• 75 g (¾ cup)Parmesan, plus extra for garnish
• 60 ml (¼ cup)double cream
• 1.5 g (¼ tsp)salt
• 1 g (½ tsp)black pepper
• 60 ml (¼ cup)prepared pesto, divided

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti in a large pot according to the packet instructions. Before draining, reserve 120 ml (½ cup) of the pasta water.

2. 2

   Crisp the salami

   Heat a medium pan over a medium heat and cook the salami strips for 3–5 minutes, stirring occasionally, until crisp. Set aside.

3. 3

   Mix and serve

   In a large bowl, whisk the eggs with the Parmesan, double cream and 2 tablespoons of pesto. Add the hot pasta straight away and toss quickly; if the sauce needs loosening, add a small splash of pasta water at a time. Stir in the salami, salt and pepper, then serve immediately with extra Parmesan and pesto on top.

What is pesto carbonara?

Carbonara is an Italian pasta dish traditionally built around eggs, cheese and cured pork. This version keeps that combination but adds pesto and uses crisp salami in place of bacon.

The warm pasta gently thickens the egg-and-cheese mixture, while pesto brings herbal flavour. The result is a creamy, savoury sauce without needing to cook it separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1068 calories, 49g protein, 78g carbs, 62g fat.

The spaghetti supplies most of the carbohydrates, while the cream, pesto, salami and Parmesan contribute much of the fat. Eggs, cheese and salami also provide protein. Pair a serving with salad or vegetables for a fresh side and a more balanced plate.

Choose the right ingredients

Pasta: Spaghetti gives the sauce plenty of strands to cling to, but another long pasta shape can work if needed.

Pesto: Prepared pesto makes this a quick dinner; stir the measured portion into the egg mixture and keep some back for serving.

Salami: Slicing it into strips helps it crisp in the pan and gives each serving savoury, crunchy pieces.

Get the sauce silky

Egg mixture: Whisk the eggs, Parmesan, cream and pesto together before the pasta is ready, so the bowl is prepared for the hot spaghetti.

Hot pasta: Transfer it straight from the pot and toss immediately. The residual heat thickens the sauce; adding pasta water a little at a time helps loosen it if it becomes too thick.

Watch the salami

Cook the strips over a medium heat for 3–5 minutes, stirring from time to time. They are ready when crisp; take care not to let them catch or burn.

Set them aside once crisp, then stir them into the pasta at the end. This helps preserve their texture rather than softening them in the sauce for too long.

Serve straight away

This dish is best served as soon as the pasta is coated, while the sauce is warm and glossy. Finish with extra Parmesan and pesto as directed.

A simple green salad or lightly dressed vegetables make a fresh contrast to the creamy pasta. Serve them alongside rather than mixing them into the sauce.

Timing and texture cues

The stated total time is 25 minutes, with the pasta cooked according to its packet instructions and the salami cooked for 3–5 minutes. Have the egg mixture ready before draining so the pasta can go straight into it.

The sauce should cling to the spaghetti rather than pool in the bowl. If it feels too tight while tossing, add reserved pasta water in small splashes until it loosens.

Recipe notes & tips

• Reserve the pasta water before draining the spaghetti.
• Have the egg mixture ready before the pasta finishes cooking.
• Toss the hot pasta into the egg mixture immediately.
• Add pasta water gradually so the sauce does not become too thin.
• Serve promptly to enjoy the salami while it is crisp.

Variations

• Use another pasta shape: Choose a similar amount of a shape that holds sauce well.
• Add greens: Stir tender spinach into the hot pasta until just wilted.
• Boost the herbs: Add a little extra pesto at the table.
• Change the cured meat: Use another crisped cured meat in place of the salami.
• Add chilli: Sprinkle chilli flakes over the finished pasta for heat.

Common mistakes to avoid

• Draining without saving water: Reserve 120 ml (½ cup) first so you can loosen the sauce.
• Waiting to toss: Add the pasta to the egg mixture straight away while it is hot.
• Pouring in too much water: Add small splashes and stop when the sauce coats the spaghetti.
• Overcooking the salami: Cook until crisp, checking it during the 3–5 minutes.
• Letting the dish sit: Serve immediately so the sauce stays creamy and the salami retains some crunch.

How to store

For the best texture, eat this pasta straight away. If needed, refrigerate leftovers in a sealed container for up to 2 days; reheat gently in a pan with a splash of water, knowing the sauce may not remain as silky.

Frequently asked questions