Lentil Carbonara – Lentils.org

Lentil Carbonara

  By lentilsorg  ,

May 6, 2021

.0 0
  • Prep: 15 Minutes
  • Cook: 15 Minutes
  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 10


  1. In a large pot of salted boiling water, add pasta and cook according to package instructions. Drain and set aside, reserve 1 cup (250 mL) of pasta water.
  2. To a large skillet, add bacon and sauté over medium to low heat until crisp and rendered. Transfer bacon to a bowl using a slotted spoon and add lentils to pan and continue cooking to heat through.
  3. Add cream and crème fraîche and bring mixture to a simmer. Whisk egg yolks into the sauce and fold in gruyere, and pecorino.
  4. When cheese is melted and sauce is smooth, stir in black pepper.
  5. Add pasta, bacon, oregano, and basil to the skillet and toss well to combine.
  6. Adjust sauce consistency with pasta water if desired.
  7. Serve immediately.


1 ½ lbs (750 g) linguini pasta, uncooked

8 oz (250 g) bacon, small dice

1 lb (500 g) whole red lentils, cooked

2 cups (500 mL) half and half cream

¼ cup (60 mL) crème fraîche

2 egg yolks

2 cups (500 mL) gruyere cheese, grated

1 cup (250 mL) pecorino cheese, grated

1 Tbsp (15 mL) black pepper, finely ground

¼ cup (60 mL) oregano, minced

¼ cup (60 mL) basil, chiffonade


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium840 mg
Potassium272 mg
Protein31 g
Cholesterol110 mg
Sugar7 g
Total Fat25 g
Saturated Fat12 g
Total Carbohydrates64 g
Dietary Fiber4 g