Looking outside, I can hardly tell it’s spring. The sky is gray, the grass still looks tired, and the trees haven’t leafed out yet. Where did the sunshine go?
It feels like spring weather is getting shorter each year here in New Jersey. Is it the same where you are — long stretches of winter or summer with only a brief window of mild temperatures in between?
At least the produce section is screaming spring. Walk into the store and it’s green everywhere — firm herbs, bright asparagus, and rows of fruits and vegetables that make me want to fill the cart. I give in and stock up every time.
Because the air still feels crisp, I decided to blend seasonal flavors with a favorite comfort dish. This One Pot Pesto Carbonara brings together asparagus and basil pesto to brighten classic spaghetti carbonara. I also add mushrooms for an earthy counterpoint to the fresh green notes.
If you’re new to carbonara, the creamy sauce comes from eggs gently cooked by the hot pasta and liquid, creating a silky coating rather than a curdled scramble. To finish, crispy crumbled bacon is stirred in for smoky-salty richness — and yes, the leftovers make a perfect breakfast the next day.
This recipe is flexible — next time I’ll add spring peas for extra sweetness and pop. Use whatever pasta shape you prefer and adjust add-ins to taste. If you try your own variation, snap a photo and share it on Instagram so others can get ideas.
One Pot Pesto Carbonara
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- Author: Morgan
- Total Time: 20 minutes
- Yield: 4
Ingredients
For the Pesto:
- ¼ cup packed fresh basil
- 1 clove garlic
- 1 tablespoon pine nuts
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese
For the Carbonara:
- ½ lb bacon
- 4 cloves garlic, minced
- 8 oz sliced mushrooms, cleaned
- 1 lb asparagus, trimmed and cut diagonally into thirds
- 8 oz pasta of choice (spaghetti suggested)
- 4 cups chicken stock or water
- 2 large eggs
- Salt and pepper, to taste
- ¾ cup grated Parmesan cheese
Instructions
- Make the pesto: combine basil, garlic, and pine nuts in a food processor and pulse until finely minced. Add olive oil gradually until the mixture is smooth. Season with salt and pepper and stir in the Parmesan. Set aside.
- In a large pot over medium heat, cook the bacon until crisp. Transfer to a paper towel–lined plate and crumble. Reserve 1 tablespoon of the rendered bacon fat in the pot; discard the rest.
- Add the minced garlic, sliced mushrooms, and asparagus to the pot and sauté until the garlic is fragrant and the vegetables start to soften, about 3 minutes.
- Add the pasta and the chicken stock (or water) and bring to a boil. Cook until the pasta is tender, about 10 minutes, stirring occasionally so the pasta cooks evenly. Most of the liquid should be absorbed when the pasta is done.
- Remove the pot from the heat and immediately stir in the eggs, salt, pepper, and the prepared pesto. Stir vigorously so the residual heat cooks the eggs and creates a creamy sauce coating the pasta.
- Top with crumbled bacon and additional grated Parmesan to serve.
Notes
If you prefer, ¼–1/3 cup of store-bought pesto works fine in place of homemade.
- Prep Time: 10 mins
- Cook Time: 10 mins
