Carbonara Beans
Carbonara Beans
Ingredients
- 2 eggs, 1 whole + 1 yolk
- 1/2 cup freshly grated Parmesan, aged Parmigiano Reggiano recommended
- 100 g guanciale, diced; or speck as a substitute
- as needed freshly cracked pepper
- 400 g butter beans, drained, liquid reserved
- as needed quality olive oil, if using speck or other less fatty alternatives to guanciale
Instructions
- 1
Separate one egg yolk into a bowl. Add one whole egg to the same bowl. Add 1/2 cup of freshly grated Parmesan cheese. Season with freshly cracked pepper. Whisk the mixture thoroughly until well combined and creamy.
⏱️ 3 min
- 2
Dice the guanciale (or speck) into small pieces. If using guanciale, start it in a cold pan and render the fat. If using speck or another less fatty alternative, add quality olive oil to the pan to help it crisp up. Cook until crispy.
⏱️ 7 min
- 3
Once the meat is crispy, remove it from the pan, leaving the hot oil/fat. Add about 2 tablespoons of this hot oil/fat directly into the whisked egg and cheese mixture while continuously whisking to temper the eggs and prevent them from scrambling.
⏱️ 2 min
- 4
Add the 400 grams of drained butter beans to the pan where the meat was cooked. Keep the heat on LOW (the lowest possible heat is recommended). Add 2 tablespoons of the reserved bean liquid to the pan. Stir to warm the beans through.
⏱️ 5 min
- 5
Immediately add the tempered egg and cheese mixture to the pan with the warmed beans.
⏱️ 1 min
- 6
Continuously mix the beans and egg mixture on low heat. If the sauce appears to be catching or starting to scramble, remove the pan from the heat and continue mixing. Place it back on and off the heat as many times as needed to control the temperature and ensure a smooth, creamy sauce without scrambling the eggs.
⏱️ 10 min
- 7
If the sauce becomes too thick, add more of the reserved bean liquid, one tablespoon at a time, while mixing. If the sauce is too runny, add more freshly grated Parmesan cheese and continue mixing.
⏱️ 2 min
- 8
Once the sauce is creamy and coats the beans, transfer the carbonara beans to a serving dish. Garnish with additional freshly cracked pepper and a sprinkle of Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Carbonara Beans
- 2 eggs, 1 whole + 1 yolk
- 1/2 cup freshly grated Parmesan, aged Parmigiano Reggiano recommended
- 100 g guanciale, diced; or speck as a substitute
- as needed freshly cracked pepper
- 400 g butter beans, drained, liquid reserved
- as needed quality olive oil, if using speck or other less fatty alternatives to guanciale
Instructions
- 1
Separate one egg yolk into a bowl. Add one whole egg to the same bowl. Add 1/2 cup of freshly grated Parmesan cheese. Season with freshly cracked pepper. Whisk the mixture thoroughly until well combined and creamy.
⏱️ 3 min - 2
Dice the guanciale (or speck) into small pieces. If using guanciale, start it in a cold pan and render the fat. If using speck or another less fatty alternative, add quality olive oil to the pan to help it crisp up. Cook until crispy.
⏱️ 7 min - 3
Once the meat is crispy, remove it from the pan, leaving the hot oil/fat. Add about 2 tablespoons of this hot oil/fat directly into the whisked egg and cheese mixture while continuously whisking to temper the eggs and prevent them from scrambling.
⏱️ 2 min - 4
Add the 400 grams of drained butter beans to the pan where the meat was cooked. Keep the heat on LOW (the lowest possible heat is recommended). Add 2 tablespoons of the reserved bean liquid to the pan. Stir to warm the beans through.
⏱️ 5 min - 5
Immediately add the tempered egg and cheese mixture to the pan with the warmed beans.
⏱️ 1 min - 6
Continuously mix the beans and egg mixture on low heat. If the sauce appears to be catching or starting to scramble, remove the pan from the heat and continue mixing. Place it back on and off the heat as many times as needed to control the temperature and ensure a smooth, creamy sauce without scrambling the eggs.
⏱️ 10 min - 7
If the sauce becomes too thick, add more of the reserved bean liquid, one tablespoon at a time, while mixing. If the sauce is too runny, add more freshly grated Parmesan cheese and continue mixing.
⏱️ 2 min - 8
Once the sauce is creamy and coats the beans, transfer the carbonara beans to a serving dish. Garnish with additional freshly cracked pepper and a sprinkle of Parmesan cheese, if desired.