Try this pappardelle carbonara mixed with with some fresh arugula for a quick dinner that is far from ordinary.
For the legendary classic version, try our always-popular Spaghetti Carbonara!
As much as I love to cook and hanging out in the kitchen is one of my winding down times, I can’t imagine how I would survive without super speedy recipes that come together in 10-15 minutes. Pasta carbonara is one of those recipes.
I learned making it from my friend Angela who is 100% Italian and proud. The main lesson I learned from her about Italian cooking is that the key to mastering Italian dishes is improvisation and simplicity.
Making proper pasta carbonara requires both of those. It’s a dish that is thrown together with when fridge content is scarce. Cheap and easy to cook, with no rigid formula to follow, made special with a bit of creative flair!
So in the spirit of Italian cooking philosophy I present you this somewhat improvised recipe.
Ideas for pasta dinner
This is how it came together. I had a lot of egg-wash sitting around after making sausage rolls and didn’t want to send it down the drain.
Also sitting in my fridge were four fresh lasagna sheets. It’s tough to make lasagna from four sheets, but that doesn’t mean it needs to go to waste.
I decided to cut the lasagna into strips roughly the size of pappardelle. With the egg whites, some pancetta and parmesan cheese and arugula (rocket in the UK) I had on hand, I had everything I needed for a delicious version of carbonara!
That’s another reason why easy recipes like carbonara that use only a few ingredients can be so important to master. Because they are unfussy, they serve as a great base to a bit of spontaneity.
By starting with the base of traditional carbonara, you can play around with it as much as you want. Using carbonara as a foundation, you can experiment with different shapes of pasta, or add other ingredients. The only limit is your creativity!
Recipe tips and tricks
- Fresh pasta only needs 2 minutes to cook so the whole dish can easily be made 10 minutes. If you decide to use dried pasta, cook according to package instructions.
- Make sure the boiling water is well salted. It is important to ensure that the cooked pasta is infused with salt for a much better taste.
- Use reserved pasta water to add extra creaminess to the dish.
- True carbonara relies on eggs, not heavy cream, for its smooth and luscious sauce. This means it tastes a great deal lighter than a restaurant version.
- The trick to not curdling the eggs and turning everything into pasta with scrambled eggs is to mix in the beaten egg off the heat. What you end up with is nothing short of heavenly.
- Fresh spinach can be used in place of arugula/rocket.
More quick pasta recipes:
Fresh Pappardelle Carbonara with Arugula
Ingredients
- 200 g / 7oz pappardelle or any other pasta fresh or dry
- 1 tbsp olive oil
- 50 g / ¼ cup pancetta or cubed bacon
- 1 tbsp single cream/half and half
- 1 egg
- 20 g / 1 cup arugula/rocket
- Salt to taste
- 2-3 tbsp parmesan cheese grated
Instructions
- Cook the pasta in a pot of boiling and salted water according to package directions.
- Meanwhile, fry the pancetta, add arugula to it in the last minute just to wilt it. Set aside. In a bowl, beat an egg with a fork and add grated parmesan to it, mix together.
- Drain the pasta, reserving ½ cup of water and add pasta to the pan with pancetta and arugula. Mix everything over low heat with a spoonful of cream and a pinch of salt just to coat.
- Take your pasta off the heat and mix in the egg and cheese mixture tossing the pasta gently, add a splash of reserved water to keep things slightly runny but it shouldn't be swimming in sauce. Serve with more freshly grated parmesan cheese.
elise says
Hi I am making this tomorrow night for my son’s birthday. Its for 7 people. Should I just multiply and use 7 eggs,7 cups of arugula, how much pasta, etc?
Julia Frey (Vikalinka) says
Hi Elise, Carbonara is a bit tricky to make for so many people because it’s important to work quickly and continue tossing the pasta, so the eggs wouldn’t curdle, which is not easy to do if you have a lot of pasta. I would recommend using this recipe for Creamy Pasta with Pancetta, which is very similar but uses no eggs. If cooking for 7, you can double the recipe but you will probably have leftovers.
elise says
Can I substitute the mint out for something else?
Julia Frey (Vikalinka) says
You can just omit it but it actually is surprisingly delicious and balances out the richness of the cream sauce! I wouldn’t use dried mint though, the flavour is too strong. 🙂 If you want a different herb, try 1/4 tsp of dried oregano.
ND says
I never knew anything about pappardelle carbonara but the process seems simple where even i cna make this incredible dish. I love th freshness of arugula in pasta! This recipe is wow!!!
KK says
Another one of your pasta dishes that’s quick and easy! Love it. Carbonara with addition of arugula is such a pleasant combination.
Dina says
Julia, I love how you totally improvised and made such an elegant yet easy carbonara pasta! Cutting up fresh lasagna sheets, genius!! I will definitely use that trick in the future.
vikalinka says
Thank you so much, Dina! Sometimes improvising in the kitchen is necessary for innovation! 🙂
Gianmarco says
This is not the original italian receips.
The Roman carbonare correct receipse is: spaghetti not pappardelle sito Only: egg yolk, Roman cheese pecorino, black pepper and stop
In according to Lazio popolation produce the base of this receips.
You paste a wrong edition of carbonara, american carbonara.
Wendy says
If you had read her story on how this recipe came together, then you would have understood that she based the original recipe on what she had on hand, to make the ‘improvised recipe’ that she posted. Criticizing her was totally unnecessary, she didn’t deserve it.
vikalinka says
Thanks so much Wendy!!
Rachel says
This sounds simple and delicious. So you don’t cook the egg at the end?
vikalinka says
Rachel, the egg gets cooked by the heat of the pasta, it only takes a minute. That’s the original Italian method. 🙂
Adriana says
HI
i love you pasta…please send more
thanks!!!!!!!!!
bye
vikalinka says
Thank you Adriana, more pasta recipes will be coming soon. 🙂
Laura (Tutti Dolci) says
I prefer fresh pasta to dried and I’m sure it makes your carbonara very good!
vikalinka says
I hate to admit it but it’s so true! I am the one always telling people that Italians don’t even eat fresh pasta that often contrary to what people think but fresh pasta is pretty special. 🙂