Beer Brat Carbonara Pasta: An Oktoberfest Recipe

Beer Brat Carbonara Pasta: An Oktoberfest Recipe

Although it seems like most of America sees Oktoberfest as The Festival of Barely Contained Breasts And Bad Beer In October, it really isn’t meant to be any of those things.  Oktoberfest began more than 200 years ago as a wedding celebration, it’s morphed into a celebration of local food and drink. In Germany, they take that local notion seriously. Only beer brewed within the Munich city limits is allowed to be served at the festivities, and last year nearly 7 million liters were served up. Which may explain why 37  kids were reported missing, as well as a live rabbit, during last years event (all children and furry creatures were found safe and sound).

The authentic Oktoberfest festivities take place in Munich Germany, starting around mid September and ending the first Sunday in October, making this years event well underway. To celebrate in my own house, far, far from the Bavarian epicenter of the German Beer Lovers Fest, I made a hearty pasta, full of beer brats and brown ale. The bratwurst began as a peasants dish, using all the scraps left over once the more expensive cuts were taken, which makes it a perfect addition to carbonara pasta, which has its own humble beginnings on a peasants table in Europe.

To sum it up, my friends, celebrate in an authentic fashion: strap on some lederhosen, drink local beer, cook some sausages in beer, but just don’t forget where you put your kids or woodland creatures.

O’zapft is!

Beer Brat Carbonara Pasta: An Oktoberfest Recipe

I’m in love with this Dutch oven. I use mine all the time (affiliate link).

Beer Brat Carbonara Pasta


  • 5 ounces gaunciale or 6 strips thick sliced bacon
  • 1 sweet white onion, sliced into rings
  • 1 tbs olive oil, plus 2 tbs, divided
  • 6 bratwurst (raw)
  • 12 ounces brown ale
  • 1 lb spaghetti
  • 2 Roma tomatoes, chopped
  • 1 cup fresh grated Pecornio or Parmigiano-Reggiano
  • ½ tsp sea salt
  • 1 tsp fresh cracked black pepper
  • 4 large eggs


  • In a large pot over medium high heat, cook the gaunciale (or bacon). Remove from pan, chop. Pour off about half the pork fat, leaving about 2 tbs still in the pan. Add 1 tbs olive oil and onions, cook over medium heat until the onions start to caramelize, about 8-10 minutes. Remove onions from pan, set aside.
  • Increase heat to medium high, add the bratwurst, cooking until browned on both sides. Add the beer and reduce heat to medium low, simmering until the bratwurst are cooked through, 10-12 minutes. Slice into rings.
  • While the bratwurst are cooking, cook the spaghetti in lightly salted boiling water until al dente, drain and return to pot.
  • Add sliced brats, chopped gauncaile (or bacon), caramelized onions, tomatoes, cheese, salt, pepper and remaining 2 tbs olive oil to the spaghetti, toss to combine.
  • One at a time poach the eggs in simmering water until the whites have set but the yolks are still runny.
  • Divide the pasta between 4 bowls, top with poached eggs. Serve immediately.

Beer Brat Carbonara Pasta: An Oktoberfest Recipe

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8 Responses to Beer Brat Carbonara Pasta: An Oktoberfest Recipe

  1. Tieghan September 24, 2013 at 5:25 am #

    Octoberfest is a big deal in my mountain town, we actually already had it! So I am loving this pasta! Brats and bacon and beer and pasta? What is not to love!

  2. cassie September 24, 2013 at 1:21 pm #

    I will take a big plate of this any day! I love the beer brat and poached egg twist to this carbonara!

  3. Laurie {SimplyScratch} September 24, 2013 at 5:35 pm #

    I’m a total sucker for a meal that calls for an egg on top. This is on e gorgeous dish my friend!

  4. Kalyan September 24, 2013 at 9:41 pm #

    Just mouthwatering….looks delicious!

  5. Aimee / Wallflower Girl September 25, 2013 at 7:53 am #

    I love your recipes… This sounds soooo good!

  6. Beau September 26, 2013 at 7:12 am #

    Made this last night though I substituted a Sam Adams Octoberfest in for the Brown Ale and I whisked the eggs into the dish just after I pulled it off the heat instead of using poached eggs. Regardless, this is one of the best dishes I’ve ever had. Thanks for the recipe and keep up the good work!

    • Jackie September 27, 2013 at 9:43 am #

      I love that you did a bit more traditional for a carbonara. So glad you liked it!

  7. ashley - baker by nature September 26, 2013 at 10:09 am #

    Oh come to mama…! This looks amazing, Jackie! Like always ;) xo

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