Green Bean Carnbonara

Well, not exactly a carbonara, lacking the pasta, but similar in a few ways. Let me start by saying that I love green beans with just about anything and this recipe definitely hits the spot. Usually I make them in a garlic and sesame seed dressing – basic but delicious (I’ll post a recipe for that as well if this one succeeds). In this recipe I use green beans but it doesn’t necessarily mean you have to use it to: Bobby, Runner and Broad would work as well.

Heads up: This dish isn’t vegetarian but can easily become one – skip the pancetta and you’re good.

The dish is simple enough and should feed 2. It takes about 20 minutes to get this to the plate, but well worth the time.


  • Green Beans – 175g

  • Shallots 2

  • Sunflower oil

  • Single Garlic Clove

  • Pancetta 90g (Diced)

  • Fresh Thyme Leaves – 1 Tbs

  • Egg Yolks 3

  • Double Cream 75g

  • Handful Parmesan

  • Salt & Pepper

Boil the beans for 3-5 minutes and plunge them into cold water (keeping them nice and green). If you’re using french beans, drain and split right down the middle longways.


In a large deep pan, brown the pancetta, meanwhile finely chop the shallot and garlic. When the pancetta seems done, add the shallots and garlic and lower the heat. Cook until soft, then throw in the beans and cook on low heat.

In a separate bowl, beat the egg yolks, cream and parmesan together. Season with plenty of pepper (watch the salt as the pancetta should be quite salty). Now, take the pan off the heat and add the eggs and cream mixture. Stir vigorously! The eggs will cook from the heat but if you don’t stir you’ll end up with beans and scrambled eggs (yikes). Add a bit of water or cream to your liking and serve.


2 thoughts on “Green Bean Carnbonara

  1. Debra says:

    Hi Shane

    Thanks for the great recipe!

    I am a vegetarian and so took out the pancetta but it still came out great.


  2. shaneber says:

    Hi Debra

    I’m Glad you liked the recipe!

    I will post a great vegetarian dish next week so stay tuned 🙂


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