Salad onion carbonara

Salad onion carbonara

This twist on the Italian classic is a brilliant way to use up any onions lurking in your fridge drawer. Use whatever cured meat, herbs and hard cheese you have to hand. 

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp pine nuts or other unsalted nuts (optional)
  • 200g dried pasta (such as fettucine, spaghetti, linguine)
  • 2 tbsp oil (such as olive or sunflower)
  • ½ x 1 bunch bunch salad onions (or ½ large onion or 1 shallot), white and green parts separated, finely chopped
  • 50g smoked bacon (or pancetta or ham), roughly chopped
  • 2 eggs
  • 60g hard cheese (such as Parmigiano Reggiano or pecorino), finely grated
  • Handful soft fresh herbs (such as flat leaf parsley, chives or dill), roughly chopped
  • Chiu chow chilli oil, to serve (optional)


  1. In a frying pan, toast the nuts (if using) over a medium heat for 2-3 minutes until golden; tip onto a board to cool, then roughly chop. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 1 minute less than the pack instructions.

  2. Return the frying pan to a low-medium heat and add ½ the oil. Add the salad onion whites (or other onion) and cook for 3-5 minutes until softened; tip onto a plate. Add the bacon to the pan, turn up the heat a little and cook for 4-5 minutes until crispy, then take off the heat.

  3. In a large bowl, use a fork to beat the eggs and three quarters of the cheese; season with black pepper. Use tongs to transfer the cooked pasta to the frying pan with the bacon, allowing a little of the water to travel with it. Add the softened onions, most of the salad onion greens, the herbs, egg mixture and remaining oil. Add a little of the pasta cooking water (if needed); toss through over a very low heat until the pasta is coated in a silky sauce. Serve scattered with the remaining cheese, the salad onion greens and nuts. A drizzle of chilli oil adds a lovely heat, if liked.


Typical values per serving when made using specific products in recipe


3,339kJ/ 798kcals



Saturated Fat












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