Slidin' S Ranch Recipes
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Carbonara Beans

A high-protein, high-fibre version of spaghetti carbonara made with butter beans instead of pasta. All the silky, peppery, parmesan-loaded goodness of a classic carbonara with the same technique: low heat, tempered eggs, constant movement and patience.

Yield 1-2
Prep 10 min
Cook 15 min
Total 25 min

Ingredients

5 items
  • 2 eggs (1 whole + 1 yolk)
  • 120 ml freshly grated Parmesan (aged parmigiano reggiano)
  • 150g guanciale
  • freshly cracked pepper
  • 400g butter beans, drained (keep the liquid)

Method

6 steps

  1. Whisk together the whole egg, yolk and grated parmesan in a bowl with a generous amount of freshly cracked pepper. Set aside.

  2. If using guanciale, start it in a cold pan and let it render slowly. The fat is everything here. If using speck or bacon, add a good glug of quality olive oil and cook until deeply golden and crispy. Either way, you want maximum crispiness.

  3. Once crispy, temper the egg and parmesan mixture by slowly adding about 2 tbsp of the hot fat or oil from the pan into the bowl while whisking constantly. This brings the egg mixture up in temperature gradually so it doesn't scramble when it hits the pan. Do not skip this step.

  4. Add the drained butter beans to the pan on the lowest heat possible with 2 tbsp of the reserved bean liquid to help warm them through. Stir gently.

  5. Pour the tempered egg mixture over the beans and stir continuously, taking the pan on and off the heat as needed to control the temperature. The sauce should be silky and glossy. If it looks like it's catching at all, off the heat immediately and keep stirring.

  6. If the sauce is too thick, loosen it with more bean liquid a tablespoon at a time. Too runny? Add more parmesan. Adjust seasoning and serve immediately topped with extra pepper and the crispy guanciale or speck.

Notes

Guanciale is traditional; if unavailable, use speck or bacon with quality olive oil. Must use freshly grated aged parmigiano reggiano—pre-grated will not melt properly. The bean liquid (aquafaba) is essential for texture control and emulsification. Best eaten immediately; leftovers can be stored in the fridge for up to 2 days and reheated gently on lowest heat with a splash of bean liquid or water. Do not microwave. Substitutions: cannellini beans or chickpeas for butter beans; pecorino romano for parmigiano reggiano; warm water for bean liquid if necessary. Approximate macros per serve (based on 2 serves): 480 calories, 28g protein, 28g carbs, 28g fat.