Sichuan Bacon Pistachio Carbonara


Sichuan Bacon Pistachio Carbonara

Dive into a bowl of creamy comfort with this Sichuan-style twist on the classic carbonara. Each forkful offers silky pasta enveloped in a rich, nutty sauce — subtly buttery and golden — thanks to the pistachio butter and egg-cheese emulsion. Crisp, smoky Sichuan bacon adds a deep savoury crunch and a hint of Sichuan character, while the scattered strands of Parmigiano Regiano melt into the sauce, stitching everything together with salty, aromatic cheese notes. The black pepper brings a gentle sharpness that cuts through the richness, making every bite balanced and satisfying. Light enough for a cosy dinner, yet indulgent enough to feel like a treat — this carbonara re-imagined brings a comforting warmth with a pinch of adventure.

Ingredients

Steps

  1. Start by prepping the pasta sauce. In a big mixing bowl, mix the eggs, black pepper, grated cheese and pistachio butter until well incorporated
    Start by prepping the pasta sauce. In a big mixing bowl, mix the eggs, black pepper, grated cheese and pistachio butter until well incorporated Start by prepping the pasta sauce. In a big mixing bowl, mix the eggs, black pepper, grated cheese and pistachio butter until well incorporated Start by prepping the pasta sauce. In a big mixing bowl, mix the eggs, black pepper, grated cheese and pistachio butter until well incorporated Start by prepping the pasta sauce. In a big mixing bowl, mix the eggs, black pepper, grated cheese and pistachio butter until well incorporated
  2. In a pot of boiling water, add salt and cook your pasta according to the packaging (mine cooked for 15 minutes)
    In a pot of boiling water, add salt and cook your pasta according to the packaging (mine cooked for 15 minutes) In a pot of boiling water, add salt and cook your pasta according to the packaging (mine cooked for 15 minutes) In a pot of boiling water, add salt and cook your pasta according to the packaging (mine cooked for 15 minutes)
  3. Once cooked, drain the pasta and reserve some pasta water (about 1/4 cup)
    Once cooked, drain the pasta and reserve some pasta water (about 1/4 cup) Once cooked, drain the pasta and reserve some pasta water (about 1/4 cup)
  4. Chop the Sichuan bacon and fry it in a pan with low heat so that its oil excretes
    Chop the Sichuan bacon and fry it in a pan with low heat so that its oil excretes Chop the Sichuan bacon and fry it in a pan with low heat so that its oil excretes
  5. Turn the heat off, throw in the pasta so that it is coated with the bacon oil
    Turn the heat off, throw in the pasta so that it is coated with the bacon oil Turn the heat off, throw in the pasta so that it is coated with the bacon oil
  6. Then, transfer the pasta into thr mixing bowl with sauce, mix well while hot
    Then, transfer the pasta into thr mixing bowl with sauce, mix well while hot Then, transfer the pasta into thr mixing bowl with sauce, mix well while hot
  7. Add in pasta water if the consistency is too thick
    Add in pasta water if the consistency is too thick
  8. Once done, garnish with more cheese and enjoy!
    Once done, garnish with more cheese and enjoy!
Languages
Sichuan Bacon Pistazien Carbonara - Deutsch (German) version
Carbonara de pistacho y tocino de Sichuan - Española (Spanish) version
Carbonara au bacon et aux pistaches du Sichuan - Français (French) version
Sichuan Bacon Pistachio Carbonara - Bahasa Indonesia (Indonesian) version
Carbonara di pistacchi e pancetta del Sichuan - Italiana (Italian) version
四川風ベーコンピスタチオカルボナーラ - 日本語 (Japanese) version
사천 베이컨 피스타치오 카르보나라 - 한국인 (Korean) version
เสฉวนเบคอนพิสตาชิโอคาร์โบนารา - แบบไทย (Thai) version
四川培根开心果卡邦尼意面 - 简体中文 (Simplified Chinese) version
四川培根開心果卡邦尼意麵 - 香港繁體中文 (Traditional Chinese - Hong Kong) version