Carbona might just be one of our favorite Italian pasta dishes, known for its simplicity and incredible flavor. After all, who doesn’t love a Parmesan, egg-y sauce and salty bacon? But sometimes, we like to give even the classics a fun twist. Our corned beef carbonara recipe will be your new favorite variation with tender corned beef, pan-fried until perfectly crisp.
This salt-cured and seasoned beef brisket adds the perfect smoky depth to the rich and creamy carbonara sauce. Plus, it comes together in under 30 minutes, making it the perfect weeknight meal to satisfy your comfort food cravings. Serve it with a simple green salad and crusty bread for a complete meal!
When making this corned beef carbonara recipe, avoid overcooking the eggs. Aim for a slightly runny consistency that thickens slightly as you toss it with the pasta. Tell us your favorite meat to use in carbonara below! And if you do happen to have leftovers, learn how to reheat pasta in the microwave.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 eggs
- 1 cup shredded Parmesan
- 1 Tbs. olive oil
- 1 cup (1”) strips cooked corned beef, about 4 oz.
- 1 clove garlic, finely chopped
- 8 oz. spaghetti
Instructions
PrintIn a bowl, whisk eggs, ¾ cup cheese and ¼ tsp. pepper. In a 12” nonstick skillet, heat oil over medium-high heat. Add corned beef. Cook, stirring, until crisp, 5–6 min.; remove. Add garlic to skillet. Over medium-low heat, cook 30 sec.; stir into egg mixture.
In a pot of salted, boiling water, cook pasta according to package directions. Reserve ¾ cup cooking liquid; drain pasta. Whisk ½ cup cooking liquid into egg mixture.
In skillet, toss egg mixture with pasta until eggs are cooked, adding remaining cooking liquid if too thick. Add half of beef. Top with remaining cheese and beef.
Nutrition
- Calories: 490 kcal
- Fat: 22 gram
- Saturated Fat: 9 gram
- Protein: 27 gram
- Carbohydrate: 45 gram
- Fiber: 1 gram
- Cholesterol: 195 mg
- Sugar: 2 gram
- Sodium: 770 mg
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