This post may contain affiliate links. Please read our disclosure policy.
This Spring Spaghetti Carbonara is what pasta dreams are made of! Creamy noodles tossed with spring-time vegetables and crispy pancetta, I absolutely adore this recipe.
In this day in age, pasta gets a bad rep. I am here to remind you that a bowl of pasta is always a good idea! So let’s cook Spring Spaghetti Carbonara, shall we?
Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, and black pepper. I’ve given a traditional carbonara a few tweaks to add some springtime vegetables to it and brighten it up a bit and add some additional nourishment. It’s perfect for weekends in with those you love and I think you’ll just love this dish!
Ingredients:
- Linguine Pasta: Sub gluten-free pasta
- Pancetta
- Asparagus
- Green Onions
- Garlic
- Fresh English Peas: Frozen works too
- Whole Eggs plus Additional Egg Yolks
- Fresh Parsley
- Grated Pecorino Romano Cheese
- Salt
- Freshly Ground Black Pepper
Step-by-Step:
Step One: Cook Pasta
Bring a large pot of water to a boil. When the water is boiling, cook pasta according to package instructions. Reserve about 1 cup of the pasta water (we will use it later), then drain the cooked pasta and set aside.
Step Two: Crisp the Pancetta
Meanwhile, heat a large skillet over medium-high heat. Add the cubed pancetta and let cook until lightly crisp, about 6 minutes. Use a slotted spoon to transfer the crisp pancetta to a plate. Set aside.
Step Three: Cook the Asparagus and other veggies
Reduce the heat to medium and in the same skillet with the rendered fat, add the asparagus, and cook, stirring and scraping up any brown bits on the bottom of the skillet, until the asparagus is just slightly tender, about 4 minutes. Add the green onions and garlic. Continue to cook, stirring and being careful not to burn the garlic, for another 1 to 2 minutes.
Step four: Cook the Peas
Add the peas and 1/4 cup of the reserved pasta water and cook, stirring, until the peas are tender and the water has evaporated, 3 to 4 minutes.
Step Five: Add the Pancetta and Pasta
Add the pancetta (and any of its juices) and the drained, cooked pasta into the skillet and toss until well combined. Turn off the heat beneath the skillet of pasta. Let the pasta cool slightly for 2 minutes. This helps so that the eggs don’t scramble.
Step Six: Mix the Egg Sauce
Meanwhile, in a small bowl, whisk together the eggs, egg yolks, pecorino cheese, parsley, salt, and pepper. Once the pasta has cooled slightly, pour the egg mixture into the skillet of pasta and toss until very well coated in the sauce and glossy. If for any reason your pasta sauce gets too thick, you can thin it out with a little pasta water, adding about ¼ cup at a time.
Step Seven: Serve and Enjoy!
Served topped with a sprinkle more of pecorino cheese, black pepper, and parsley, if desired.
Recipe FAQs:
Why do I need to save the pasta water?
You will use this to steam the peas and to help form your sauce as needed.
Why do I need to let my pasta cool slightly?
If your pasta is too hot, the eggs in the sauce will curdle and lead to a grainy, unappetizing sauce instead of a smooth and creamy sauce.
I hope you enjoy this Spring Spaghetti Carbonara for many meals to come!
For More Pasta Recipes:
Artichoke and Lemon Linguine
Creamy Linguine with Lemon and Pancetta
Oven-Roasted Shrimp Scampi
5 from 3 votes
Spring Spaghetti Carbonara
Gluten-Free (if modified)
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Servings: 4
Save RecipePin RecipeCommentPrint Recipe
Ingredients
- 9 ounces linguine pasta (sub gluten-free pasta)
- 1/2 lb pancetta, cut into 1/4 inch cubes
- 1 bunch asparagus, woody ends removed and cut into 2 inch pieces
- 3/4 cup green onions, sliced
- 3 garlic cloves, minced
- 8 ounces fresh English peas (frozen okay)
- 3 whole eggs
- 3 egg yolks
- 2 tablespoon finely chopped parsley, plus more for serving
- 3/4 cup grated pecorino romano cheese, plus more for serving
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper, plus more for serving
Instructions
Bring a large pot of water to a boil. When the water is boiling, cook pasta according to package instructions. Reserve about 1 cup of the pasta water (we will use it later), then drain the cooked pasta and set aside.
Meanwhile, heat a large skillet over medium-high heat. Add the cubed pancetta and let cook until lightly crisp, about 6 minutes. Use a slotted spoon to transfer the crisp pancetta to a plate. Set aside.
Reduce the heat to medium and in the same skillet with the rendered fat, add the asparagus, and cook, stirring and scraping up any brown bits on the bottom of the skillet, until the asparagus is just slightly tender, about 4 minutes.
Add the green onions and garlic. Continue to cook, stirring and being careful not to burn the garlic, for another 1 to 2 minutes.
Add the peas and 1/4 cup of the reserved pasta water and cook, stirring, until the peas are tender and the water has evaporated, 3 to 4 minutes.
Add the pancetta (and any of its juices) and the drained, cooked pasta into the skillet and toss until well combined.
Turn off the heat beneath the skillet of pasta. Let the pasta cool slightly for 2 minutes. This helps so that the eggs don’t scramble.
Meanwhile, in a small bowl, whisk together the eggs, egg yolks, pecorino cheese, parsley, salt, and pepper. Once the pasta has cooled slightly, pour the egg mixture into the skillet of pasta and continually toss until very well coated in the sauce and glossy. If for any reason your pasta sauce gets too thick, you can thin it out with a little pasta water, adding about ¼ cup at a time.
Served topped with a sprinkle more of pecorino cheese, black pepper, and parsley, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4
Like this? Leave a comment below!Jump to Comments →
Dinner Gluten-Free Pasta Recipes Undefined Dishes
Welcome! I’m Alex.
I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!
Get to know Alex
