Pesto Carbonara

Instructions

1. Prepare Ingredients

   3 min hands-on

   • Dice the cured ham into small lardons if not pre-cut.
   • Bring a large pot of salted water to a boil for the pasta.

2. Render the Ham

   4 min hands-on

   • Heat a large non-stick frying pan over medium heat.
   • Cook the ham lardons for 3-5 minutes until golden and crispy.

3. Cook the Pasta

   1 min hands-on7 min waiting

   • Cook the whole-grain pasta in boiling water for 1 minute less than al dente time.
   • Reserve at least one-third of the pasta water before draining.

4. Prepare Pesto-Egg Mixture

   2 min hands-on

   • Whisk together the whole egg, egg yolks, and pesto sauce until smooth.

5. Combine Pasta and Lardons

   1 min hands-on

   • Transfer the drained pasta into the frying pan with ham lardons.

6. Emulsify the Sauce

   2 min hands-on

   • Gradually whisk some reserved pasta water into the pesto-egg mixture.

7. Toss and Cook the Pasta

   2 min hands-on

   • Return the frying pan to low heat and pour the pesto-egg mixture over the pasta.
   • Toss continuously for 1-2 minutes, adding more pasta water if needed.

8. Season and Serve

   2 min hands-on

   • Taste and adjust seasoning with salt and black pepper.
   • Divide the pasta among serving bowls, ensuring even sauce distribution.
   • Cooking tips:
   • Use a large frying pan for easy tossing.
   • Garnish with toasted pine nuts or crushed walnuts for extra flavor.
   • Add a drizzle of high-quality olive oil for creaminess.
   • Serve immediately for best texture and flavor.