Garlic Confit Carbonara
Garlic Confit Carbonara is a pasta recipe ready in 2 h. It makes 3 servings, each 820 kcal with 28 g protein. Intermediate level, 11 ingredients.
Recipe by @essen_paradies, adapted and measured by Cookpath.
- 2 h20 min hands-on
- Intermediatelevel
- 820kcal a serving
- 28 gprotein
What is Garlic Confit Carbonara
A carbonara made with slow-roasted garlic confit, crispy pancetta, parmesan and egg yolks: creamy without any cream.
- Pasta · Pork
- Boiling
- Sauces & dressings
- Needs oven
How to make Garlic Confit Carbonara
Tips from the cook
- Grate the parmesan fresh: it melts much better than pre-shredded cheese.
- Don't rinse the pasta: its starch helps the sauce cling. The hot pasta water gently cooks the yolks.
- Work quickly and toss the hot pasta straight away, so the sauce turns silky.
- Thick-cut bacon works instead of pancetta, and pecorino instead of (or with) the parmesan.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Best eaten at once. Leftovers keep 2 days; reheat gently on low heat with a splash of water so the sauce doesn't split.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Garlic Confit Carbonara substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Spaghetti1 option
- Gluten-free pasta (corn/rice or corn-rice blend) 1:1 by weight; cook per packet, slightly al dente
Soups (goes soft fast) and long simmers.
Pancetta3 options
- Bacon, diced 1:1 but use less or pre-cook to render fat; it is smoked and stronger
Smokiness changes the dish; fattier.
- Guanciale or prosciutto 1:1 by weight; prosciutto is cured, not cooked-fat
- Olives, chopped (meatless) to taste
Does not taste like pancetta.
From the cook: Thick-cut bacon works instead of pancetta, and pecorino instead of (or with) the parmesan..
Egg yolks0 option
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano contains egg lysozyme.
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, add a pinch of salt
No melt; less sharp.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
Serve it with
- Garlic bread
- Caesar salad
- Roasted asparagus
- Rocket salad
