Go Back
–+ servings
close up of Pappardelle Carbonara with Arugula

Fresh Pappardelle Carbonara with Arugula

Julia Frey of Vikalinka
Creamy pasta carbonara made with fresh pappardelle pasta and arugula.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main
Cuisine Italian
Servings 2
Calories 613 kcal

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.

Nutrition

Serving: 2gCalories: 613kcalCarbohydrates: 76gProtein: 21gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 110mgSodium: 1451mgPotassium: 352mgFiber: 3gSugar: 3gVitamin A: 480IUVitamin C: 2mgCalcium: 116mgIron: 2mg
Keyword pasta carbonara
Tried this recipe?Let us know how it was!