easy pesto pasta carbonara
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Ingredients
- 1 lb spaghetti, or pasta of choice
- 3 eggs
- 1 cup fresh parmesan cheese, grated
- 1/2 cup basil pesto, homemade or store bought
- 1/2 cup coconut bacon (or regular, crumbled)
- fresh basil and grated parmesan cheese,to garnish
basil pesto
- 1 cup fresh basil
- 1 cup arugula
- 1/2 cup fresh cilantro (0r more basil)
- 1/2 cup walnuts
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh parmesan cheese, grated
- 4 cloves garlic, minced
- 2 tbsp lemon juice
Instructions
- To make the pesto, in the bowl of a food processor combine the basil, arugula, cilantro, walnuts, parmesan, garlic, lemon juice, and a pinch of salt and pepper. With the mixer running, stream in the olive oil until emulsified. Taste and adjust seasonings.
- In a bowl, whisk together the pesto, eggs, parmesan, and 1/2 tsp black pepper.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup of the pasta water, then drain. Add the hot pasta back to the pot. Pour in the pesto-egg mixture and toss vigorously until creamy. Add pasta water as needed to create a sauce.
- Divide pasta among bowls. Sprinkle crumbled coconut or regular bacon on top, sprinkle parmesan, and finish with fresh basil.
Notes
*Coconut bacon: Toss 2 cups of unsweetened flaked coconut with 2 tablespoons soy sauce, 2 tablespoons maple syrup, 2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp black pepper. Spread in a single layer on a large baking sheet. Bake at 350 for 12-15 minutes, tossing once halfway through baking time, until crisp. Watch closely. Let cool on the sheet - the bacon will continue to crisp as it cools down.