Sun-dried Tomato Carbonara makes a perfect weeknight meal! This family-pleaser takes just 20 minutes pot-to-plate; plus, it's vegetarian & budget-friendly!
Did you know that “carbonara” actually means “charcoal burner” in Italian? I was surprised too! For the longest time, I thought it meant “bacon” since it’s almost impossible to find a carbonara recipe without bacon or pancetta.
This easy Sun-dried Tomato Carbonara recipe has been a go-to in our household for decades. It checks all the boxes! It's quick, easy, budget friendly; and most importantly, all five of my kids—even the vegetarians—devoured it every time I made it!
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Sun-dried Tomato Carbonara Ingredients
This sun-dried tomato carbonara is made with just a handful of simple ingredients.
- Sun-dried tomatoes
- Thin spaghetti or angel hair pasta: You can also use fettuccine or spaghetti, but angel hair is our favorite, plus it cooks in no time!
- Half & half: For a richer sauce, use half-and-half or cream. You can also use regular milk.
- Parmesan: Romano or Asiago will also work fine.
- Eggs
- Fresh basil
- Olive oil
- Kosher salt
- Pepper
- Water
See recipe card for quantities.
How to Make this Easy Carbonara Recipe
Heat six quarts of water in a large pot on high heat. When the water comes to a boil, add two teaspoons of salt and two tablespoons of olive oil.
Reduce the heat to simmer and add the pasta. Cook, stirring occasionally, according to directions until barely al dente. (Just barely done.)
While the pasta is cooking:
- Drain sun-dried tomatoes, and chop them into ¼-inch to ½-inch pieces, and set aside.
- Cut the basil into thin ribbons (chiffonade) and set aside.
- Whisk together eggs, milk, and half of the Parmesan in a medium mixing bowl.
When the pasta is done, drain it thoroughly in a colander, reserving 2 cups of the cooking liquid.
Heat a Dutch Oven or other heavy bottom pot over medium-high heat. Add 1 cup of the reserve pasta cooking liquid and bring to a boil.
Reduce heat to medium. Add drained pasta pasta to hot cooking liquid in Dutch oven and stir constantly, using tongs, until most of the liquid is absorbed.
Whisk ½ cup reserve cooking liquid into egg mixture.This tempers the egg mixture. DO NOT skip this step!
Slowly drizzle the egg mixture into the hot pasta, tossing it all constantly with tongs as you do. Continue tossing until egg mixture thickens to make a creamy sauce, then remove carbonara from from heat.
I usually remove the pot from the heat when the sauce is just beginning to come together, and let it continue cooking in the residual heat. The trick is to keep the sauce constantly moving until it has thickened.
If the sauce is too thick, you can use some of the remaining reserve liquid to thin it. Add about 1-2 tablespoons at a time, until the sauce is the consistency of heavy cream. (You will probably not use all of the reserve liquid.)
Once the sauce is as you like it, use tongs to mix in half of the chopped sun-dried tomatoes, half of the basil, and the other half of the Parmesan. Finish with freshly ground pepper, and the remaining parmesan, sun-dried tomatoes, and fresh basil.
More Easy, Budget-friendly Meals
Looking for more easy Italian-inspired budget recipes? Some of our favorites include Old-school Cafeteria Pizza, Spaghetti Pie, and Bolognese Eggplant Boats. Be sure to check out our Mediterranean Panzanella (Italian Bread Salad) recipe, too! It's delicious!
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below in the comments section! You can also stay in touch with us by following us on Pinterest, Facebook, and Instagram.
Sun-dried Tomato Carbonara
Equipment
- 1 Tongs
Ingredients
- 6 ounce thin spaghetti or angle hair pasta
- 4 quarts water
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- ¾ cup sun-dried tomatoes in olive oil, loosely packed
- 2 large eggs lightly beaten
- ½ cup half & half or milk
- ¾ cup freshly grated Parmesan cheese divided
- ½ ounce fresh basil leaves about large 10-15 leaves
- Freshly ground pepper and kosher salt
- Additional fresh basil leaves to garnish
Instructions
Cook Pasta
- Heat 6 quarts of water in a large pot on high heat. When the water is boiling, add 1 tablespoon of salt and two tablespoons of olive oil. Reduce heat to simmer and add pasta. Cook, stirring occasionally, according to directions until barely al dente. (Just barely done.)
While the pasta is cooking:
- Drain sun-dried tomatoes and chop them into ¼"-½" pieces. Set aside.
- Chiffonade the basil. Set aside.
- In a medium bowl, whisk together eggs, milk, and half of the Parmesan.
Finishing Up:
- When the pasta is done, drain it thoroughly in a colander, reserving 2 cups of the cooking liquid.
- Heat a Dutch Oven or other heavy bottom pot over medium-high heat. Add 1 cup of the reserve pasta cooking liquid and bring to a boil.
- Reduce heat to medium. Add drained pasta pasta to hot cooking liquid in Dutch oven and stir constantly, using tongs, until most of the liquid is absorbed.
- Whisk ½ cup reserve cooking liquid into egg mixture. This tempers the egg mixture. DO NOT skip this step!
- Slowly drizzle the egg mixture into the hot pasta, tossing it all constantly with tongs as you do. Continue stirring with tongs until egg mixture thickens to make a creamy sauce. Remove carbonara from from heat. I usually remove the pot from the heat when the sauce is just beginning to come together, and let it continue cooking in the residual heat. The trick is to keep the sauce constantly moving until it has thickened. If the sauce is too thick, you can use some of the remaining reserve liquid to thin it. Add about 1-2 tablespoons at a time, until the sauce is the consistency of heavy cream. (You will probably not use all of the reserve liquid.)
- Once the sauce is as you like it, toss in half of the chopped sun-dried tomatoes, half of the basil, and half the Parmesan. Mix with tongs.
- Finish with freshly ground pepper, and the remaining parmesan, sun-dried tomatoes, and fresh basil.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Originally published October 8, 2013. Post has been up dated with new images, content, and recipe instructions to improve reader experience.
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Rachel says
This looks so good. I often order this when I go to restaurants. I can't wait to try it.
Amanda says
What a perfect weeknight meal--especially since it only takes 20 minutes!
Genevieve says
This recipe looks easy and delicious!
Renée ♥ says
It's one of the easiest meals ever to make.
Sarah says
My Grandma used to make a variation of this. Can't wait to try yours! Love how you can use a Dutch oven, they are one of my kitchen staples.
Renée ♥ says
Mine, too. I don't know what I'd do without mine.
Krissy Allori says
Oh wow, this was such a rich and hearty sauce. My family loved it!! I'll be making it again for sure.
Sara Welch says
This was incredibly delicious; the whole family loved it! Easily, a new family favorite meal, indeed!
Kelly Anthony says
My youngest is going through a phase of not eating her dinner. I'm going to make this in hopes that she and her sister will devour it like yours. It looks amazing and I love that it is a quick meal too.
Renée ♥ says
I will cross my fingers for you! I remember the days of picky eaters - it can be so frustrating!!
georgie says
Pasta goals! This looks fabulous, can't wait to try it soon
Beth says
We are always looking for quick and easy meals to make! The flavor was amazing! Definitely a family favorite!
Amber says
My family really loves a classic carbonara so I am really interested in trying this to see if the kids would love it too. So much healthier and just as easy!
Renée ♥ says
I hope they love it!
Heather says
This looks and sounds so good! Printing to make for the family soon!
Michelle @ A Dish of Daily Life says
I am all about easy!! Pinned this - love sun dried tomatoes! Visiting from SITS...hope you enjoy your day!
Virtually Vegan Mama says
I love simple pastas like this...and I adore sundried tomatoes! Found you through SITS! nice to meet you!
xoxo
Jen
Renée ♥ says
Thank you for stopping by! I just checked your blog - looks yummy!! Your Roasted Veggies With Balsamic Reduction are now pinned to my Thanksgiving board - they look simply wonderful. (Although, truth be told, I would probably eat an old shoe if you tossed it in a good balsamic reduction!)
Yvonne @ Dress This Nest says
Yum! What a great idea! I love carbonara AND sun dried tomatoes and this is a great alternative to our current recipe.
Bill Volckening says
I'll have to try it- looks delicious! May have to take a couple extra minutes to use spaghetti, though. Been making carbonara with spaghetti for years, and I guess old habits die hard. 🙂
Renée ♥ says
I used spaghetti for years too, Bill. But my kids converted me, and now I almost always use whole wheat angel hair pasta. It takes about 6 minutes to boil, and the whole wheat gives it some body so it doesn't get "lost" in the mix. I do understand about old habits though!