Carbonara Beans

A creative twist on the classic Italian carbonara, this hearty dish swaps pasta for creamy white beans while keeping all the rich, savory flavors you love. With crispy pancetta, garlic, and a silky egg-based sauce, Carbonara Beans are a cozy, protein-packed comfort food perfect for lunch or dinner.

Origin Carbonara Beans

This dish is inspired by Pasta alla Carbonara, a Roman classic typically made with pasta, eggs, pancetta (or guanciale), Pecorino Romano, and black pepper. Carbonara Beans is a modern spin that originated as a way to enjoy the same bold, creamy flavors with fewer carbs and more fiber. The idea of using beans brings an extra level of comfort and nutrition, aligning with today’s fusion and flexitarian cooking trends.

What I Love About This Recipe

What really stands out about this dish is the comforting blend of creamy beans and crispy pancetta, tied together with a luscious egg and cheese sauce. I love how it’s both hearty and nutritious, offering that classic carbonara flavor with an unexpected twist. It’s perfect for those cozy nights when you want something filling but still wholesome. Plus, it comes together quickly with pantry staples!

Also Read : Amatriciana Recipe

Carbonara Beans

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 tablespoons olive oil

• 4 ounces pancetta or thick-cut bacon, diced

• 2 garlic cloves, minced

• 2 cans white beans (like cannellini), drained and rinsed

• 2 egg yolks

• ½ cup grated Parmesan or Pecorino Romano cheese

• Salt and freshly cracked black pepper to taste

• Fresh parsley, chopped (optional)

Directions

• Heat olive oil in a skillet over medium heat. Add pancetta and cook until crispy, about 5–7 minutes. Remove and set aside, leaving the fat in the pan.
• Add minced garlic to the pan and sauté for about 1 minute, until fragrant.
• Stir in the white beans and cook for 3–4 minutes until heated through. Mash some beans for a creamier texture if desired.
• In a small bowl, whisk together the egg yolks and grated cheese.
• Remove the skillet from heat and quickly stir in the egg-cheese mixture. Mix vigorously to coat the beans and avoid scrambling the eggs.
• Return pancetta to the pan and season generously with black pepper and a pinch of salt.
• Top with fresh parsley and more cheese if desired.

Notes

• Make sure to remove the pan from heat before adding the egg mixture to prevent curdling.
• Use guanciale for a more authentic carbonara flavor if available.
• Great with toasted bread or served over sautéed greens for a full meal.