Home » Pasta carbonara with Fava Beans and smoked herring

Pasta carbonara with Fava Beans and smoked herring

A creative and tasty variant of the Roman recipe

by Ada Parisi
5 min read
Pasta alla carbonara con fave e aringhe affumicate

Pasta carbonara with Fava Beans and smoked herring. Today a creative variant of one of the most popular recipes of the ROMAN CUISINE: the PASTA CARBONARA (that on my YouTube channel you can also find in VIDEO RECIPE). Carbonara purists will be horrified to see photography, but obviously the name is purely evocative. Just as with the many sweets by the glass called evocatively “tiramisu”.

First of all, because this pasta should be called at least ‘CARBONARA DESTRUTTURATA', Since the egg is only in the pot, pasteurized and not raw, and is not part of the seasoning. I also replaced the bacon with smoked herring, that still retains the smoky scents and flavor that are typical of the original recipe. And I added the fresh beans. You can replace the beans with the zucchini or squash blossoms.

In any case, Carbonara or not carbonara, carbonara pasta with beans and smoked herring is a very easy dish, It is prepared in an instant, it's delicious and a little’ different from the usual. Concedetevelo in a dinner for two with a glass of bubbles. Or prepare it for your guests, I'm sure you'll be fine. Don't forget to try the other two queen recipes of Roman cuisine: the classic Pasta Amatriciana and the wonderful CHEESE AND PEPPER. Of both recipes you can also find the step-by-step video tutorial and some seasonal variants such as the CACIO E PEPE WITH ASPARAGUS AND CRISPY RAW HAM, really greedy. Good, indeed very good day to all!

Pasta alla carbonara con fave e aringhe affumicate


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


350 grams of spaghetti or bucatini
4 egg yolks
extra virgin olive oil
a bit of shallot or fresh onion
salt and pepper
150 grams of smoked herring
milk just enough to soak the herring
200 grams of fresh beans (net weight)
pecorino cheese PDO


A couple of hours before dinner put the herring fillets in milk bath, so that they lose some salt and smoked scent. Then drain and cut into small pieces.

Finely chop the shallot, FRY in a pan with a drizzle of extra virgin olive oil until wilted, then add the beans and toss together for 5 minutes on high heat. Season with salt, pepper, combine the chopped herring and, as soon as they got heat (no more than one minute), turn off the heat.

Put the yolks in a container suitable for baking in a water bath (that is boiling water in a larger container and egg yolks in a smaller one that should NOT touch boiling water, otherwise the omelet), dilute them with two or three tablespoons lukewarm water, Okay that of pasta, and cook for two minutes in a water bath banging them with a whisk until they are slightly swollen, almost as if you were preparing the Eggnog. Technically, the temperature must not exceed 60 degrees, so be careful. Season with salt and pepper.

Boil the pasta in salted water and drain it al dente, storing some of the cooking water, then sauté it in the pan with the beans and herring keeping with part of the cooking water held aside and with a slight dusting of pecorino cheese.

Composition of the dish: put on the bottom of the plate some yolk mounted (I used a brush and covered the bottom and sides of the plate with the egg), lay the dough, Sprinkle with freshly ground black pepper and pecorino again if you like and serve immediately. Bon appétit!


MATCHING: A docg Prosecco di Valdobbiadene is our suggestion for this recipe smoked aromas. The wine is called Fogher, and is produced by the company Le Colture: It smells of citrus, with vegetal hints, and delicate perlage.

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Elisa June 24, 2015 - 15:20

I just right in the fridge for herring!!!!
and you have given me another nice idea to try…
I will try this “Carbonara purist”!!!

Ada Parisi June 24, 2015 - 15:52

Thanks!!!! Elisa dear, you are among the few people who eat herring apparently. I have learned to love it from my grandfather first, that ate often, and then during my travels in Northern Europe. Let me know! I embrace you, ADA

Fabrizio June 24, 2015 - 14:10

Please Chaudhary that you invent recipes and call with the name of that tradition we have had enough. Don't put too. This dish call him whatever you want as long as you let out the word carbonara. Thanks

Ada Parisi June 24, 2015 - 14:17

Hello Fabrizio, here among purists who I pointed in the recipe. I said immediately that is a purely evocative name, I think I was pretty clear that it's a restatement that with the carbonara has little to do except in the presence of the egg and the balance with the tangy here given by herring. I always think the thing to note, When we talk about whatever, be clear and precise, and therefore not misleading, and I seem to have been, more than many other chefs don't give explanations or not and with the carbonara do what they want.


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