Basil Carbonara

Sam Jones/Quinn Brein


1/4 cup fresh basil leaves
10 slices bacon, diced
4 to 6 cloves garlic, diced
2 eggs, beaten
1/2 cup half-and-half
1 cup fresh grated Parmesan, plus more for topping
1 pound pasta
salt and freshly groung black pepper, to taste


Start water to boil for pasta.

Blend, process, or chop basil until finely minced.

Fry bacon with garlic. Using a slotted spoon, remove bacon and garlic and place in a bowl. Add eggs, half-and-half, basil, and Parmesan.

Cook pasta as directed, drain, then immediately add sauce while the pasta is still hot. Cover and let sit for 2 to 3 minutes. (The hot pasta cooks the egg.) Add salt and pepper and toss. Serve immediately with extra Parmesan.


Makes 4 to 6 servings.

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