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Carbonara with boiled egg

carbonara with boiled egg

Carbonara with boiled eggs is a reinterpretation of the classic dish. A way to enjoy an amazing carbonara without the classic recipe.

Making a carbonara with hard-boiled eggs may seem strange but it's often the only way to convince those who don't like the idea of ​​eating raw eggs .

It is, in fact, a recipe that was created with the aim of making this dish within everyone's reach and without depriving it of its innate flavor in any way. Here, then, is how to prepare a pasta carbonara with boiled eggs.

carbonara with boiled egg
carbonara with boiled egg

Preparation of carbonara recipe with boiled eggs

  1. Start by boiling water in a pot with a pinch of salt.
  2. While waiting for it to boil, take the hard-boiled eggs, peel them, and separate the yolks from the whites .
  3. Pour the pasta into the pot and cook it two minutes less than the time indicated on the package.
  4. Meanwhile, arrange the egg yolks in a bowl together with the pecorino. Add the oil and a ladle of cooking water and start mixing to obtain a cream.
  5. Take a non-stick pan, grease it with a drizzle of oil and toast the bacon.
  6. When the pasta is ready, drain it and add it to the bowl with the cream.
  7. Add the now toasted guanciale and season with pepper , stirring carefully to mix all the ingredients well.
  8. The carbonara with hard-boiled yolk is ready to finally be served and tasted.

The delicious variant of carbonara with hard-boiled eggs and zucchini

For an even more particular version of the creamy carbonara with boiled egg, you can also add 4 courgettes . These will be washed and cut into cubes as small as those of the guanciale. Once ready, you can cook them in a non-stick pan and with a lid for about ten minutes. f

having done this, when the courgettes are still moist, you can add the guanciale by toasting the two ingredients together. The rest of the recipe is identical to the one described above and the courgettes will obviously be added to the pasta together with the guanciale.


This dish should be eaten right away. However it can last in the fridge for 1 day if tightly closed in an airtight container. Before serving it, it is advisable to sauté it in a pan with a drizzle of oil and add a pinch of pecorino cheese.

If you liked this recipe, also try the classic carbonara one.

Riproduzione riservata © - WT