Description
Runner Bean Carbonara is a creamy, comforting pasta dish with a garden-fresh twist. Crisp runner beans add texture and color to the traditional Italian carbonara, creating a vibrant meal perfect for any night of the week.
Ingredients
Scale
- 12 oz spaghetti
- 1½ cups runner beans, thinly sliced
- ½ cup pancetta, diced
- 2 large eggs
- ¾ cup grated Parmesan cheese
- 1 clove garlic, minced
- Black pepper to taste
- 1 tbsp olive oil
- Salt to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
- While pasta cooks, heat olive oil in a skillet over medium heat. Add pancetta and cook until lightly crisped.
- Add garlic and runner beans to the pan and sauté for 3–4 minutes until beans are just tender.
- In a bowl, whisk eggs, Parmesan cheese, and black pepper.
- Remove the skillet from heat and add cooked spaghetti. Quickly pour in the egg mixture and toss to coat, adding reserved pasta water as needed for a creamy sauce.
- Adjust salt and pepper. Garnish with parsley and extra cheese.
- Serve immediately while hot and creamy.
Notes
- Use room-temperature eggs for easier mixing.
- Slice beans diagonally for the best texture.
- Don’t overheat after adding eggs to avoid scrambling.
- Save pasta water to help loosen the sauce.