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Pappardelle Carbonara with Arugula

Fresh Pappardelle Carbonara with Arugula

Creamy pasta carbonara made with fresh pappardelle pasta and arugula.
5 from 8 votes
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Course: Main
Cuisine: Italian
Keyword: pasta carbonara
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2


  • Pappardelle or any other pasta fresh or dry- 200 gr
  • Olive oil- 1 tbsp.
  • Pancetta or cubed bacon- 50gr/ 1/4 cup
  • Single Cream/Half and Half- 1 tbsp.
  • Egg-1
  • Arugula- 1 cup/a large handful
  • Salt to taste
  • Parmesan cheese grated- 2-3 tbsp.


  • 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.
  • Beat an egg with a fork and add grated parmesan to it, mix everything.
  • Drain the pasta, reserving 1/2 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.