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Creamy Lamb Carbonara

Although classically Carbonara has bacon, peas and heavy cream, I wantd to change this up a bit so that it truly separates itself from another classic dish that taste too much the same, Al Fredo. With the addition of Fontina, lamb and green beans(which I think is the perfect vegetable with lamb), this dish accomplishes that goal and much more. Thick, creamy and popping with flavor, this twist on a fairly new, popular Italian favorite fits the bill.


For 3 people


  • 12 ounce(s) desired pasta
  • 1 3/4 cup(s) milk
  • ounce(s) cubed Fontina, Grueyere or Jack cheese
  • 3 eggs
  • 1 cup(s) Parmesan cheese
  • 1/2 teaspoon(s) each of salt and black pepper
  • 1/2 small onion, minced
  • 1 teaspoon(s) minced garlic in oil
  • 8 ounce(s) ground lamb
  • 1 cup(s) cooked green beans
  • 2 ounce(s) roasted red bell pepper, chopped

Creamy Lamb Carbonara Directions

  1. Cook pasta according to package directions, drain. Meanwhile, in a saucepan, add the milk and Fontina cheese. Bring to a scalding over medium heat, stirring almost constantly, until the cheese has melted. Remove from heat, cover and keep warm. In a large bowl, whisk together the eggs, Parmesan cheese, salt and pepper; set aside. Using the same pasta pot, over medium heat, add the onion and garlic. Cook, stirring frequently, until onions are soft, about 3-4 minutes. Add ground lamb, separating while cooking until meat is done. This should take no longer than 8-10 minutes. Carefully drain fat from pot and add the cheese sauce, along with egg mixture, whisking to combine. Place back onto stove, over medium heat. Immediately add the pasta, green beans and red bell pepper. Bring to temperature, stirring to combine. Serve immediately.