Grilled Vegetable Pesto Carbonara

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Servings: 4


  • 1 lb spaghetti
  • 3/4 cup grated Parmesan cheese, divided
  • 1/3 cup Filippo Berio Grilled Vegetable Pesto
  • 2 eggs
  • 2 egg yolks
  • 1 tbsp Filippo Berio Olive Oil
  • 1/2 cup cubed pancetta
  • 2 tbsp finely chopped fresh parsley


    • Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid. In large bowl, whisk together Parmesan, pesto, eggs and egg yolks; set aside.
    • Meanwhile, heat oil in large skillet set over medium heat; cook pancetta for 3 to 4 minutes or until golden brown and crispy around edges. Transfer to paper towel­–lined plate.
    • Whisk hot cooking liquid into egg mixture; add pasta and pancetta to bowl, tossing to coat well. Sprinkle with parsley.


    Tip: Sprinkle with freshly cracked pepper and serve with additional Parmesan cheese if desired.