Carbonara Beans With Bacon (Printable Recipe)
Creamy beans with bacon, egg yolks, Parmesan, and parsley for a quick, satisfying side.
# Ingredients You'll Need:
→ Proteins & Dairy
01 -
3 large egg yolks
02 -
4 slices thick-cut bacon, diced (about 4 ounces)
03 -
1 cup grated Parmesan, plus more for serving
→ Legumes
04 -
Two 14.5-ounce cans cannellini or white beans, drained and rinsed
→ Aromatics & Seasonings
05 -
1 clove garlic, minced
06 -
1/2 cup fresh parsley leaves, chopped, plus more for serving
07 -
Kosher salt and freshly ground black pepper
# Steps to Follow:
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.
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.
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.
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.
05 -
Fold in parsley and season with generous amount of pepper. Transfer to serving bowl and sprinkle with more Parmesan and parsley.
# Extra Tips:
01 -
Keep beans very hot when adding to egg mixture to prevent scrambling
02 -
Reserve bean cooking water to adjust sauce consistency as needed
03 -
Whisk constantly when tempering egg mixture to maintain smooth texture