Coffee Carbonara with Bacon & Garden Veggies: A Savory Twist with a Jolt of Flavor

Sally Valenti on 07/19/2025

Take your pasta game to bold new heights with this Coffee Carbonara—a savory twist on the Italian classic. Made with White Elephant Coffee, crispy bacon, parmesan, and fresh summer veggies, this recipe is rich, creamy, and totally unexpected. Whether you're a coffee lover or just craving something new for dinner, this dish delivers deep flavor and cozy comfort in every bite.

Coffee Carbonara with Bacon & Garden Veggies: A Savory Twist with a Jolt of Flavor

Classic carbonara gets a bold and delicious upgrade in this Coffee Carbonara recipe, where creamy eggs, salty bacon, and parmesan cheese meet the rich depth of White Elephant Coffee. A splash of espresso might sound unusual, but it enhances the umami and brings out the best in every bite.

Perfect for summertime, this dish also welcomes your favorite garden greens—sugar snap peas, asparagus, kale, or spinach all work beautifully. Toss it all together for a creamy, silky sauce that clings to the pasta thanks to the magic of egg, cheese, and a bit of brew.

Why You’ll Love It:

A creative spin on a classic pasta dish.
Coffee deepens the flavor without overpowering.
Packed with seasonal veggies and crispy bacon for a perfect balance.

Whether you're hosting a cozy dinner or just looking for a new pasta night favorite, this recipe is a must-try for coffee lovers and foodies alike.

Tags: Carbonara Pasta Coffee Carbonara Easy Dinner Meal

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A vibrant bowl of coffee carbonara pasta with crisp sugar snap peas, crispy bacon, and grated parmesan cheese, served in a deep blue bowl on a speckled countertop.

Coffee Carbonara with Bacon & Garden Veggies

Sally Valenti

Rated 5.0 stars by 1 users

Cuisine

Italian inspired

Author:

Sally Valenti

Servings

2-3

Prep Time

15 minutes

Cook Time

20 minutes

A bold, creamy pasta dish with espresso, eggs, parmesan, bacon & greens

Ingredients

3–4 oz White Elephant Coffee, cooled
6 slices thick-cut bacon, thinly sliced
1/2 lb spaghetti
6–8 oz sugar snap peas or asparagus, sliced lengthwise (or)
6–8 oz spinach or kale
1 egg + 2 egg yolks, room temp
3/4 cup finely grated parmesan cheese
Pennsylvania Pepper, to taste

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Directions

Brew 4 oz of White Elephant Coffee and let it cool.
Cook the Pasta:
Bring a large pot of water to a boil and cook spaghetti until al dente. Reserve 1/2 cup of pasta water.
Cook Bacon & Veggies:
In a large skillet, cook bacon over medium-high heat until just crisp.
If using sugar snap peas or asparagus, add now and sauté for 2–3 minutes.
Prepare the Sauce Base:
In a mixing bowl, whisk together the egg, egg yolks, parmesan, and 3 oz of cooled coffee. Set aside.
Combine Pasta:
Using tongs, transfer cooked pasta directly into the bacon/veggie skillet.
If using spinach or kale, add now and cook for 1–2 minutes, just until wilted.
Create the Sauce:
Quickly pour the hot pasta mixture into the egg and cheese bowl. Toss continuously until a silky sauce forms.
If too thick, stir in 1 oz more of the cooled coffee or a bit of reserved pasta water.
Serve:
Plate with extra parmesan and a generous grind of Pennsylvania Pepper.

Recipe Note

💡 Tips & Variations

Try pancetta or prosciutto for a slightly different twist.

Add a splash of heavy cream if you like a richer sauce.

White Elephant Coffee brings mild cocoa and nutty undertones—perfect for this dish.

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