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Carbonara Beans With Bacon

Section: Perfect Side Dishes to Complete Any Meal

This quick dish transforms classic carbonara into a hearty side by swapping pasta for creamy cannellini beans. Egg yolks and Parmesan create a silky, rich sauce that clings to the warm beans, while crisp bacon and garlic add savory depth. Fresh parsley brightens each bite, balancing the richness. Ready in just 20 minutes, it's an easy yet indulgent way to bring comfort and flavor to the table—perfect alongside grilled meats or as a stand-alone treat when you crave something warm and satisfying.

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Published By Ioana
Updated on Sun, 10 Aug 2025 14:56:17 GMT
A bowl of carbonara beans. Bookmark
A bowl of carbonara beans. | ioanacooks.com

This comforting dish takes the spirit of Italian carbonara and transforms it into a creamy bean side that is rich yet quick to prepare. It brings together silky egg yolks, salty bacon, nutty Parmesan, and tender cannellini beans for a dish that feels indulgent but comes together in minutes. I often make it when I need something hearty but do not want to boil pasta, and it always satisfies.

I first made this for a last minute dinner when pasta was out of the question. It became an instant favorite and now it appears on my table whenever I want a warm and cozy side with minimal effort.

Ingredients

  • Kosher salt: adds essential seasoning and enhances flavors
  • Freshly ground black pepper: provides gentle heat and aroma
  • Cannellini beans: give a creamy texture and mild flavor perfect for absorbing sauce
  • Egg yolks: create the silky base for the sauce
  • Parmesan cheese: brings salty nutty richness to the dish
  • Thick cut bacon: adds savory crispness and depth
  • Garlic: offers aromatic warmth
  • Fresh parsley: adds brightness and color at the end

Step-by-Step Instructions

Heat the beans:
Bring a medium pot of salted water to a boil. Add the beans, cover, and cook until they are heated through about two minutes. Turn off the heat and let them rest in the hot water while the bacon is cooking. This ensures the beans stay warm for the sauce.
Make the egg mixture:
In a medium bowl whisk the egg yolks and Parmesan until smooth. This creates the creamy base for the sauce that will cling to each bean.
Cook the bacon and garlic:
In a large skillet cook the diced bacon over medium high heat until crisp about seven to eight minutes. Add the minced garlic and cook for one minute until softened and fragrant. Remove excess bacon fat leaving two tablespoons in the skillet.
Combine beans with bacon:
Reserve one cup of the bean cooking water then drain the beans. Add them to the skillet and stir to coat in the bacon fat for about one minute. This step infuses the beans with savory flavor.
Finish the sauce:
Whisk half a cup of hot bean water into the egg mixture to gently warm it without scrambling. Pour this into the skillet and stir constantly until the cheese melts and the sauce thickens. Add extra bean water if needed for desired consistency. Fold in chopped parsley and season generously with black pepper. Serve with extra Parmesan and parsley.
A dish of pasta with cheese and bacon. Bookmark
A dish of pasta with cheese and bacon. | ioanacooks.com

Cannellini beans are my favorite here for their soft creamy bite. I remember making this with my grandmother who always said that good Parmesan is worth the splurge. She would grate it straight over the steaming bowl before serving and the smell would fill the kitchen.

Storage Tips

This dish is best enjoyed fresh but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of water to restore creaminess.

Ingredient Substitutions

You can swap cannellini beans for Great Northern or navy beans. Use pancetta instead of bacon for a slightly sweeter flavor. Pecorino Romano works in place of Parmesan if you prefer a sharper taste.

Serving Suggestions

Serve alongside roasted chicken or grilled vegetables. It also works as a light lunch with a crisp green salad and crusty bread.

A close up of a dish of Carbonara Beans. Bookmark
A close up of a dish of Carbonara Beans. | ioanacooks.com

Cultural Context

Inspired by the Italian classic pasta alla carbonara this version replaces pasta with beans making it more filling and protein rich while keeping the signature creamy egg and cheese sauce.

Frequently Asked Questions About Recipes

→ Can I use a different type of bean?

Yes, you can substitute cannellini with other white beans like navy or Great Northern beans, though texture may vary.

→ How do I prevent the eggs from scrambling?

Temper the egg yolks by whisking in hot bean water gradually before adding to the skillet. Stir constantly over gentle heat.

→ Can I make it vegetarian?

Yes, simply omit the bacon and replace the rendered fat with olive oil or butter for richness.

→ What can I serve this with?

This pairs beautifully with grilled chicken, roasted vegetables, or crusty bread for soaking up the sauce.

→ Can I prepare it ahead of time?

It's best enjoyed fresh, but you can cook the bacon and prepare the egg mixture in advance, then combine when ready.

→ Is fresh Parmesan necessary?

Freshly grated Parmesan melts more smoothly and has better flavor, but pre-grated can work in a pinch.

Carbonara Beans With Bacon

Creamy beans with bacon, egg yolks, Parmesan, and parsley for a quick, satisfying side.

Time Needed to Prep
20 minutes
Cooking Duration
20 minutes
Overall Time
40 minutes
Published By: Ioana

Category of Recipe: Side Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Italian-American

Number of Portions: 6 How Many It Serves

Dietary Preferences: No Gluten

Ingredients You'll Need

→ Proteins & Dairy

Ingredient 01 3 large egg yolks
Ingredient 02 4 slices thick-cut bacon, diced (about 4 ounces)
Ingredient 03 1 cup grated Parmesan, plus more for serving

→ Legumes

Ingredient 04 Two 14.5-ounce cans cannellini or white beans, drained and rinsed

→ Aromatics & Seasonings

Ingredient 05 1 clove garlic, minced
Ingredient 06 1/2 cup fresh parsley leaves, chopped, plus more for serving
Ingredient 07 Kosher salt and freshly ground black pepper

Steps to Follow

Step 01

Bring a medium pot of salted water to a boil. Add the beans, cover and let cook until heated through, about 2 minutes. Turn off heat and let beans sit in hot water while bacon cooks. In a medium bowl, stir egg yolks and Parmesan until no lumps remain; set aside.

Step 02

Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Add garlic and cook, stirring constantly, until softened and very fragrant, about 1 minute. Pour off all but 2 tablespoons of rendered bacon fat and return skillet to stovetop.

Step 03

Reserve 1 cup of bean water, then drain beans and add to skillet. Cook, stirring constantly, to coat with bacon fat, about 1 minute.

Step 04

Ladle 1/2 cup of reserved bean water into egg mixture, whisking constantly so eggs do not cook but are heated. Pour into skillet and cook, stirring constantly, until cheese melts, sauce begins to thicken and beans are evenly coated, about 1 minute. If beans look dry, add more bean water, 2 tablespoons at a time, until desired consistency is reached.

Step 05

Fold in parsley and season with generous amount of pepper. Transfer to serving bowl and sprinkle with more Parmesan and parsley.

Extra Tips

  1. Keep beans very hot when adding to egg mixture to prevent scrambling
  2. Reserve bean cooking water to adjust sauce consistency as needed
  3. Whisk constantly when tempering egg mixture to maintain smooth texture

Tools You'll Need

  • Medium pot
  • Large skillet
  • Medium mixing bowl
  • Whisk
  • Ladle

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains eggs
  • Contains dairy (Parmesan cheese)
  • Contains pork (bacon)