Pesto and pancetta pasta

This is a pasta dish based on a dairy free carbonara. It’s quick and easy to make and very tasty! I love it as I can make it with gluten free pasta or gluten full pasta. I use dairy and gluten free pesto. I also make it without the pancetta for a vegetarian version. So versatile!! It’s also lovely with grated Parmesan sprinkled on top for those of us that can eat it.


  • Pasta to serve 4
  • 2/3 cup pesto (I use Sacla Italia)
  • Pine nuts (just a handful to sprinkle over)
  • 2 eggs + 2 egg yolks
  • 150g Pancetta
  • Salt and black pepper


  1. Whisk together the eggs, egg yolks and 1/3 cup pesto.
  2. Cook the pasta according to the packet instructions.
  3. Toast the pine nuts on a baking tray in a hot oven for 5 minutes.
  4. Fry the pancetta in a pan (it is best to start in a cold pan over low heat so it slowly cooks and gets really crispy).
  5. When the pancetta is done, remove it from the pan and add in a 1/3 cup of pesto. Cook for a minute or two in the pancetta fat before adding the pancetta back in along with the cooked and drained spaghetti and a tablespoon of the pasta water.
  6. Remove the pan from the heat. Direct heat on your pan will make the eggs curdle. Add the whisked egg and pesto mixture and toss together to combine.
  7. Serve and sprinkle with toasted pine nuts and ground black pepper.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

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