Name: Carbonara Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 2 tbsp olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 4 oz pancetta or smoked bacon, finely chopped; 2 cans (15 oz each) white beans, drained and rinsed; 1/2 cup heavy cream; 2 large egg yolks; 1/2 cup freshly grated Parmesan cheese; Freshly ground black pepper, to taste; Salt, to taste; Fresh parsley, finely chopped, for garnish

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Creamy White Beans in a Carbonara-Inspired Parmesan Sauce

A rich, comforting twist on a Roman classic, these Carbonara Beans take the signature elements of pasta carbonara—crispy pancetta, velvety egg-yolk sauce, and sharp Parmesan—and bring them into a creamy white bean skillet. The result is a cozy, satisfying dish packed with protein and bold flavor, perfect for weeknights or rustic entertaining. Best served warm with crusty bread, this Italian-inspired recipe is as easy as it is indulgent.

Why You’ll Love This Recipe

This dish brings the comfort of creamy pasta carbonara to your table in a new and hearty form. Using pantry-friendly white beans as the base adds fiber and plant-based protein, while the silky sauce made with cream, egg yolks, and Parmesan creates a luxurious texture. Pancetta or smoky bacon provides just the right amount of savory depth, and it all comes together in under 30 minutes. Whether you serve it as a standalone meal or a side dish, Carbonara Beans is a cozy, crowd-pleasing recipe that delivers big flavor with minimal fuss.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
4 oz pancetta or smoked bacon, finely chopped
2 cans (15 oz each) white beans, drained and rinsed
1/2 cup heavy cream
2 large egg yolks
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper, to taste
Salt, to taste
Fresh parsley, finely chopped, for garnish

Directions

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and pancetta or bacon. Sauté for 4–5 minutes, or until the pancetta is golden and crispy.
Add the drained white beans to the skillet and stir gently to coat in the flavorful oil and pancetta. Cook for 2–3 minutes to warm through.
In a small bowl, whisk together the heavy cream, egg yolks, and Parmesan cheese until smooth.
Remove the skillet from the heat. Quickly pour in the egg and cream mixture, stirring constantly. The residual heat will gently thicken the sauce without scrambling the eggs.
Season with freshly ground black pepper and salt to taste.
Garnish with chopped parsley and serve immediately, optionally with warm crusty bread for dipping.

Servings and timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: Approximately 345 kcal per serving

Variations

Vegetarian Version: Omit pancetta and sauté mushrooms or smoked paprika for depth.
Add Greens: Stir in spinach or kale just before adding the cream mixture for extra nutrients.
Spicy Kick: Add a pinch of red pepper flakes with the garlic for a touch of heat.
Extra Creamy: Use a splash of pasta cooking water or additional cream if you prefer a looser sauce.
Cheese Swap: Substitute Pecorino Romano for Parmesan for a more traditional Roman flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring constantly. Add a splash of cream or water to loosen the sauce if needed. Avoid high heat, which can cause the sauce to separate.

FAQs

Can I use canned beans?

Yes, canned beans are perfect for this recipe. Be sure to drain and rinse them before adding to the skillet.

What kind of white beans work best?

Cannellini, Great Northern, or navy beans all work well. Choose a firm but creamy variety.

Can I make this dish dairy-free?

This version relies on cream and Parmesan for its richness. You can try dairy-free cream and a plant-based Parmesan alternative, but the flavor and texture will vary.

Will the eggs scramble in the sauce?

Not if you remove the pan from the heat and stir constantly while adding the egg mixture. The residual heat gently thickens the sauce without curdling.

What’s the best bread to serve with this?

Crusty artisan bread, sourdough, or garlic bread pair beautifully and help soak up the creamy sauce.

Is this a main dish or a side?

It works well as both. Serve it as a vegetarian main or alongside roasted meats or greens.

Can I make this ahead of time?

It’s best served fresh, but you can prep the pancetta and onion mixture ahead, then reheat and finish the sauce just before serving.

How do I know when the sauce is thick enough?

It should coat the beans and have a silky, glossy look. It thickens quickly once the eggs are added—usually within 1–2 minutes of stirring.

Can I use bacon instead of pancetta?

Yes, smoked bacon adds a slightly bolder flavor and works well in this recipe.

What herbs work well besides parsley?

Chives or thyme also complement the creamy, savory flavor of the dish.

Conclusion

Carbonara Beans is a rich, hearty skillet dish that brings together the soul of Italian carbonara with the comfort and nutrition of white beans. With crisp pancetta, velvety Parmesan sauce, and aromatic garlic and onion, it’s a dish that feels both rustic and refined. Whether enjoyed as a quick weeknight dinner or a warming side dish, it’s guaranteed to satisfy with its creamy texture and savory depth. Serve it with crusty bread and a sprinkle of parsley, and you’ve got the perfect bowl of comfort.

Carbonara Beans

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Author: Mari
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Carbonara Beans are a rich and cozy dish of creamy white beans simmered in a carbonara-style Parmesan sauce with crispy pancetta, garlic, and egg yolks. This hearty, protein-packed recipe is a comforting and quick meal perfect for any night of the week.

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
Stir in garlic and pancetta. Sauté for 4–5 minutes, until pancetta is golden and crispy.
Add white beans and stir to coat in the flavorful fat. Cook for another 2–3 minutes.
In a separate bowl, whisk together heavy cream, egg yolks, and Parmesan.
Remove the skillet from heat. Pour in the egg mixture, stirring constantly to avoid curdling. The residual heat will create a smooth, creamy sauce.
Season with salt and plenty of freshly ground black pepper.