Summertime Carbonara with Tomatoes, Bacon & Beans

It’s the last week before school starts and it means heading back to work for me. These past few weeks have been busy times for me. I have been doing some organizing and cleaning around the house as well as doing some errands. Although, summer is not officially over yet, the orange leaves on the trees and the cooler weather are here to remind us that fall is just around the corner. We are lucky that some of summer’s bounty are still available in the produce section of most supermarkets. My family tries to consume and enjoy as much fresh strawberries, blueberries and watermelons. Cherry tomatoes and spinach are also some of these produce that we consume a lot of. I try to use them in my cooking as much as I can. In this recipe, cherry tomatoes and spinach were used along with red onion, cannellini beans, egg yolks and Parmesan cheese to dress up a simple and yet delicious pasta dinner. Enjoy!

Cooking Tips for Perfect Carbonara

To make a delicious carbonara, timing is everything. Start by cooking your pasta in a large pot of salted boiling water. Reserve some pasta water before draining, as this starchy liquid can help create a creamy sauce later. When sautéing the bacon, keep the heat medium to ensure it cooks evenly without burning. Once the bacon is crispy, add the red onion and let it soften for a few minutes. This layering of flavors will elevate your dish. When you combine the egg yolks with the pasta, do it off the heat. The residual warmth will cook the eggs gently, creating that silky carbonara sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Serving Suggestions and Pairings

Serve your summertime carbonara warm, topped with a generous sprinkle of freshly grated Parmesan cheese and a few cracks of black pepper. For added freshness, consider garnishing with some chopped basil or parsley. Pair this dish with a light salad, such as arugula with a simple lemon vinaigrette, to balance the richness of the pasta. If you enjoy wine, a chilled white wine like Pinot Grigio or a light red like Chianti can complement the flavors beautifully. If you have leftovers, consider serving them cold the next day as a pasta salad, mixing in some additional fresh veggies or a squeeze of lemon for a refreshing twist.

Frequently Asked Questions

What can I substitute for turkey bacon?

If you want to switch things up, regular bacon or pancetta works great for flavor. If you’re looking for a vegetarian option, try using smoked tempeh or mushrooms for that savory touch.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge. They should be good for about 3 days, but give them a good stir and maybe a splash of water when reheating to keep things creamy.

Can I make this carbonara ahead of time?

It’s best to enjoy carbonara fresh for the right texture, but you can prep the ingredients ahead. Just cook the pasta and sauté the bacon and onion, then combine everything right before serving.

What can I serve with this dish?

This carbonara pairs nicely with a simple green salad or some garlic bread for a complete meal. A light white wine would also complement the flavors beautifully.

What common mistakes should I avoid?

One common mistake is cooking the egg yolks over direct heat, which can scramble them. Make sure to combine the egg mixture off the heat for that silky sauce.

Summertime Carbonara with Tomatoes, Bacon & Beans

Liza Agbanlog

Summertime Carbonara combines creamy egg yolks, crispy turkey bacon, and fresh tomatoes with tender spaghetti and spinach. It's a light, flavorful dish that's quick to whip up.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 4 servings

Calories 462 kcal

Ingredients

  

1x2x3x

• 8 oz spaghetti
• 1/2 red onion finely chopped
• 5 slices of turkey bacon finely chopped
• 2 cups grape or cherry tomatoes
• 1 14- oz cannellini beans drained 
and rinsed
• 10 oz baby spinach
• 3 large egg yolks
• 1/2 cup finely grated 
Parmesan cheese
• 1/4 tsp ground black pepper or to taste

Instructions

 

• In a large pot, cook pasta according to package directions. Before draining, set aside 3/4 cup of the cooking water in a heat-proof medium bowl.
• Heat a large skillet over medium heat. Add onion and bacon; sauté until onion softens, about 3 minutes.
• Add tomatoes and sauté for 2 minutes. Add cooked spaghetti and beans; cook for 1 minute.
• Stir spinach into pot, cover and reduce heat to low. Cook until spinach wilts, 1 to 
2 minutes.
• Add egg yolks to bowl with reserved cooking water and whisk well; add to pot along with cheese and pepper. Using tongs, toss mixture until coated and cook for 1 minute.

Notes

Recipe source: July/August edition of Clean Eating Magazine

Nutrition

Serving: 1gCalories: 462kcalCarbohydrates: 61gProtein: 23gFat: 12gSaturated Fat: 4gCholesterol: 162mgSodium: 599mgFiber: 9gSugar: 2g

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