Mediterranean Italian Garlicky Pasta

This Mediterranean Italian Garlicky Pasta is a simple yet indulgent dish that combines the richness of a creamy egg and Parmesan sauce with the savory bite of crispy bacon or pancetta. Infused with garlic and black pepper, it’s a Mediterranean twist on the classic Italian pasta carbonara. Quick to prepare, this dish is perfect for weeknight dinners, casual gatherings, or any time you crave a comforting, flavorful pasta with minimal ingredients.

Total Time: 25–30 minutes
Servings: 4

Ingredients

Pasta:

12 oz (340 g) fettuccine, spaghetti, or linguine

Meat:

6 oz (170 g) diced beef or pancetta

Dairy / Sauce Base:

2 large eggs

1 cup grated Parmesan cheese

Optional: ¼ cup heavy cream for extra creaminess

Aromatics & Seasoning:

3–4 cloves garlic, minced

½ tsp freshly ground black pepper (or to taste)

Salt, to taste

Fresh parsley, chopped (for garnish)

Fat:

1–2 tbsp olive oil (or reserved bacon grease)

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Cook the Beef or Pancetta:
In a large skillet over medium heat, add the diced beef or pancetta. Cook until crispy and golden, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving some fat in the skillet.

Sauté Garlic:
Add olive oil or use the rendered beef fat to the skillet. Sauté minced garlic over medium heat for 1–2 minutes until fragrant but not browned.

Prepare the Sauce:
In a small bowl, whisk together the eggs, Parmesan cheese, black pepper, and heavy cream if using. Set aside.

Combine Pasta and Sauce:
Add the cooked pasta to the skillet with garlic and toss to coat. Remove the skillet from heat to avoid scrambling the eggs. Slowly pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time if needed to reach desired consistency.

Add Beef & Season:
Stir in the crispy bacon or pancetta. Taste and adjust salt and pepper as needed.

Serve:
Plate the pasta and garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately.

Tips & Variations

Pasta Choice:
Long pasta like fettuccine, spaghetti, or linguine works best because the sauce clings to the strands. For a twist, you can try whole wheat or gluten-free versions.

Cooking the Beef or Pancetta:
Render the fat slowly over medium heat to avoid burning. This fat will add flavor to the garlic and pasta, enhancing the dish naturally.

Garlic Tips:
Garlic should be sautéed just until fragrant; overcooking will make it bitter. You can also lightly crush the cloves for a more pronounced flavor.

Egg and Cheese Sauce:

Remove the skillet from heat before adding the egg mixture to prevent scrambling.

Gradually tossing the eggs with the hot pasta allows them to cook gently and form a creamy coating.

Heavy cream is optional but creates a richer, silkier sauce.

Reserved Pasta Water:
Use the reserved water to loosen the sauce if it’s too thick. It helps the sauce cling evenly to the pasta.

Seasoning Adjustments:

Black pepper adds a classic kick. Adjust to taste.

Taste before adding extra salt because the bacon/pancetta and Parmesan are already salty.

Vegetarian Version:
Skip the bacon or pancetta and sauté mushrooms or sun-dried tomatoes in olive oil for a Mediterranean-inspired vegetarian option.

Cheese Variations:
Use a mix of Parmesan and Pecorino Romano for a sharper flavor. Freshly grated cheese melts better than pre-shredded.

Serving Suggestions:
Pair with a crisp green salad, roasted vegetables, or garlic bread. A drizzle of good quality olive oil on top enhances the Mediterranean flavor.

Make-Ahead Tip:
The sauce works best fresh. If prepping in advance, cook the pasta slightly under al dente, refrigerate separately, and reheat gently with a splash of pasta water before tossing with the egg mixture.

Q&A

Q: Can I make this pasta ahead of time?
The sauce works best fresh. If needed, cook the pasta slightly under al dente and store separately. Reheat gently, tossing with a little reserved pasta water before adding the egg and cheese mixture.

Q: Can I use beef alternatives?
Yes. Pancetta, prosciutto, or even smoked turkey bacon work well. For a vegetarian version, omit the meat and sauté mushrooms or sun-dried tomatoes for flavor.

Q: How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture. Toss quickly and continuously, allowing the residual heat of the pasta to cook the eggs gently into a creamy sauce.

Q: Can I use pre-shredded Parmesan?
Freshly grated Parmesan or Pecorino Romano is recommended because it melts better and creates a smoother sauce. Pre-shredded cheese often contains anti-caking agents that can affect texture.

Q: How do I adjust the consistency of the sauce?
Add a splash of reserved pasta water gradually if the sauce is too thick. This helps coat the pasta evenly and keeps it creamy.

Nutrition

(per serving, based on 4 servings)

Calories: 480

Protein: 22 g

Carbohydrates: 48 g

Fat: 22 g

Saturated Fat: 9 g

Fiber: 3 g

Sugar: 2 g

Sodium: 680 mg

Calcium: 210 mg

This dish is rich in protein and calcium, with moderate fat from the bacon/pancetta and cheese. Pairing it with a side of vegetables balances the meal.

Conclusion

Mediterranean Italian Garlicky Pasta is a simple, satisfying dish that combines the richness of eggs and Parmesan with the savory depth of bacon or pancetta. Quick to prepare and bursting with flavor, it’s perfect for weeknight dinners or a special Mediterranean-inspired meal. The creamy sauce clings to every strand of pasta, delivering a comforting yet elegant dish that’s sure to please everyone at the table.