Carbonara With Rocket Pesto

Carbonara With Rocket Pesto

This is what I threw together after a cooking job last spring. I had some rocket pesto leftover but was craving carbonara. So here is them together. I also later added broad beans but this is not essential and takes time to shell them (I had already done this). Sidenote, bucatini my numero uno! A dinner for when you are tired, hungry and can’t be bothered but still want a good meal. Dinner is served! Check out my other pasta recipes here.

Serves 2

Ingredients:

180g bucatini pasta


For the pesto (makes 350ml and use 2 large spoons - or use shop bought) :


100g rocket


70g almonds


180ml extra virgin olive oil


1 tbsp apple cider/ white wine vinegar


1 tbsp balsamic vinegar


1 small garlic clove, grated


Zest of half lemon and 5-6 tbsp juice


X2 pinches sugar


Salt and pepper

For the carbonara sauce:

4 medium yolks

4 tbsp starchy pasta water

40g finely grated Grana Padano

20g finely grated manchego (pecorino is classic but both made from sheep’s milk for the tang)

Small pinch nutmeg

Generous few grinds of black pepper

Cook pasta in salted water.

While pasta cooks, add everything for the sauce into a heatproof bowl except the starchy water. Whisk together to combine.

When the pasta is half cooked, whisk in 4 tbsp of the pasta water to the yolks. Mix until smooth.

Drain pasta when it is properly al dente saving the cooking water.

Add to sauce and stir vigorously for 1 min adding in more starchy water to make it silky, about 10 tbsp water (about 90ml). Put on the heat for 20 seconds and toss through.

Serve straight away with more GP grated on top and the rocket pesto! If you have broad beans too, that is a bonus.

Watch me make the recipe here!