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    Home » Main Course Recipes

    Walnut Pesto Carbonara

    Published: Jul 2, 2017 · Modified: Jul 7, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    The freshness of basil with the heritage eggs and pancetta makes this walnut pesto carbonara an easy and super indulgent weekday dinner treat.

    If you've never had carbonara before you're definitely missing out. Made creamy with egg yolks and tossed with hot pasta and a bit of bacon fat, carbonara prides itself on simple, quality ingredients that when combined make for a flavourful and soulful dish. As a young working couple living in Toronto, Philip and I are always on the lookout for weeknight meals that are just as delicious as they are easy and inexpensive, using ingredients already in our pantry.

    Overhead view of the Walnut Pesto Carbonara on a black plate next to basil and garlic

    Eggs, bacon or pancetta, garlic, olive oil and pasta are a handful of ingredients used in this pasta dish guaranteed to impress your significant other, your family or just yourself. The inclusion of walnut pesto enhances the aromatics and balances the freshness of basil with the wild eggs and pancetta making this walnut pesto carbonara an easy and super indulgent weekday dinner treat.

    When cooked together in the pan, we're reminded of the simplicity of ingredients and how few ingredients can make for the most flavourful and most enjoyed dishes. The richness of the egg yolk tossed with the bacon fat and the aromas of walnut pesto is the perfect base for your al dente pasta (firm to the bite). Once you remove the pasta from the water and add it to the pan it will continue to cook. Also, if you're using fresh pasta begin cooking it just as the pancetta finishes cooking in the pan.

    Tip: make additional walnut pesto and use it on other dishes like pizza or avocado toast. Get our 2 Steppin' Walnut Pesto recipe here.

    When plating, let the rustic nature of this creamy pesto carbonara fall as it may. Using a spoon and tongs, twirl the pasta and gently plate, pulling the pasta slowly down one side of the plate. Top with a heaping handful of Parmigiano, finely chopped basil and glaze with additional walnut pesto.

    Bon appetit xo

    Chef Sous Chef

    Ingredients for Walnut Pesto Carbonara

    How to Make Walnut Pesto Carbonara

    Make the Pesto

    In a small food processor or blender, pulse the walnuts and chopped garlic together 3-4 times until combined. Add the basil and pulse again. Finally, add the lemon juice and Parmigiano and pulse once more then scrape it into a bowl.

    Stir in the olive oil, then season with the salt and pepper. Taste and adjust seasoning as preferred.

    Boil Water for the Spaghetti

    Get a large pot of water and salt it heavily. If you taste the water, it should taste like the sea. Bring the water to a boil and toss in the pasta. Cook until it's tender but still a little firm to the bite. This is what Italian's call al dente.

    Grinding pepper on cooking pancetta

    How to Cook the Pancetta

    Place cubed pancetta in a large skillet with a clove of garlic and cook on medium heat. Start with a cold pan so that the fat renders out slowly, resulting in a tender chew. Cook the meat until it is browned but not crispy, about 5-7 minutes. Remove and discard the garlic, then add the black pepper.

    Prepare the Eggs to Make Carbonara

    While the pork is cooking, get a small bowl, crack the eggs into it, add a handful of grated Parmigiano Reggiano and half the pesto. Whisk until well combined.

    Add the Spaghetti

    Once the pork is cooked, reserve about a half cup of the pasta water, drain the spaghetti and toss into the skillet with the pancetta. Stir the spaghetti until it begins to soak up the pancetta fat then add a good splash of the pasta water.

    Creating the Pesto Carbonara Sauce

    While stirring and tossing the pasta, pour in the eggs. Keep tossing, incorporating the eggs into the water until it forms a creamy and glossy sauce around the spaghetti. You can add a couple more splashes of water as necessary. Serve with an additional sprinkling of pecorino and a few twists of black pepper.

    Close-up of Walnut Pesto Carbonara, topped with chopped basil and parmesan cheese, on a black plate with fork and spoon.

    Helpful Tools for Making Walnut Pesto Carbonara

    Below are affiliate links to products that will assist you in making our pesto carbonara recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission, at no additional cost to you.

    • Skillet and Stock Pot
    • Tongs
    • Mini Food Processor
    • Peppermill

    Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

    Overhead image of plated Pesto Carbonara on a black plate with a fork and spoon, laying on marble with basil, garlic cloves, and a corkscrew with a cork

    Walnut Pesto Carbonara

    Chef Sous Chef
    Made creamy with egg yolks and tossed with hot pasta and a bit of bacon fat, carbonara prides itself on simple, quality ingredients that when combined make for a flavourful and soulful dish. We've swapped the traditional pine nuts for walnuts to make this Pesto Carbonara easier on the wallet without compromising flavour.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Course Food + Drink, Main
    Cuisine Italian
    Servings 4 servings

    Ingredients
      

    • ¼ cup walnuts
    • 2 cloves garlic 1 chopped and one whole
    • 1 cup fresh basil
    • ½ small lemon juiced
    • 1 cup grated parmigiana reggiano divided
    • ¼ cup olive oil + 1 tbsp
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ½ lb pasta
    • 3 large egg yolks
    • ¼ lb pancetta cubed

    Instructions
     

    • No. 1 | Start a large pot of heavily salted water to boil.
    • No. 2 | In a small food processor or blender, pulse the walnuts and chopped garlic together 3-4 times until combined. Add the basil and pulse again. Finally, add the lemon juice and ¼ cup parmesan and pulse once more then scrape it into a bowl. Stir in the ¼ cup olive oil then season with the salt and pepper. Taste and adjust seasoning as preferred.
    • No. 3 | In a separate bowl, beat the egg yolks and ½ cup parmesan. Add half the pesto, stir and set aside.
    • No. 4 | At this point you can add your pasta to the water and cook it until it is al dente.
    • No. 5 | Meanwhile, place cubed pancetta in a large skillet with a clove of garlic and cook on medium heat. Cook the meat until it is browned but not crispy, about 5-7 minutes. Remove and discard the garlic, then add the black pepper.
    • No. 6 | Reserve about a half cup of the pasta water. Drain the pasta and add to the pancetta. Pour in half of the reserved pasta water and toss to coat the pasta. Add the egg pesto sauce and toss the pasta. Add a bit more water if needed. Season with fresh ground pepper.
    • No. 7 | Serve with an additional sprinkling of parmesan, and a splash of additional pesto.

    Notes

    Tip: make additional walnut pesto and use it on other dishes like pizza or avocado toast. Cooking tip: don't overcook the pasta for your pesto carbonara, you want it al dente (firm to the bite). Once you remove it from the water and add it to the pan it will continue to cook. Also, if you're using fresh pasta begin cooking it just as the pancetta finishes cooking in the pan. Styling tip: let the rustic nature of this creamy pesto carbonara fall as it may. Using a spoon and tongs, twirl the pasta and gently plate, pulling the pasta slowly down one side of the plate. Top with a heaping handfuls of parmigiano, finely chopped basil and glaze with additional walnut pesto.
    Keyword pesto recipes, walnut pesto carbonara, Walnut pesto recipes
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    Walnut Pesto Carbonara Pinterest Image
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    Reader Interactions

    Comments

    1. Stephanie says

      November 17, 2017 at 6:58 pm

      I love the video. The walnuts were such a good combination with the basil and cheese. I use this on everything.5 stars

      Reply
      • Chef Sous Chef says

        November 20, 2017 at 8:15 am

        Thanks Stephanie! The video was fun to make. Stay tuned for more!

        Reply

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    Philip Lago and Mystique Mattai of Chef Sous Chef

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    We're the creators of Chef Sous Chef, authors of the cookbook, Eat With Us, and co-hosts of the web series, Dining In, on Food Network Canada.

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