Carbonara feels like a treat, but this version is lighter and brighter thanks to crisp, tender spring vegetables. You still get silky sauce, salty cheese, and plenty of comfort—just with a fresher twist. This is weeknight-friendly, done in about 30 minutes, and uses one pot for pasta and one pan for everything else.
It’s classic in spirit, playful in flavor, and easy to adapt to what’s in your crisper.
Why This Recipe Works
This recipe keeps the soul of carbonara—eggs, hard cheese, and cured pork—while letting spring produce shine. The hot pasta gently cooks the egg mixture, creating a glossy, creamy sauce without cream. Using pancetta or guanciale adds depth, and the vegetables bring color and crunch.
A quick blanch in starchy pasta water keeps greens bright and helps the sauce cling to every strand. Timing is simple, cleanup is easy, and the payoff is big.
Ingredients
- 12 ounces spaghetti or bucatini
- 4 ounces pancetta or guanciale, diced (or thick-cut bacon in a pinch)
- 2 large eggs + 2 large egg yolks, room temperature
- 1 cup finely grated Pecorino Romano or Parmesan, plus more for serving
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 small zucchini, halved lengthwise and thinly sliced
- 1 cup baby spinach or arugula, lightly packed
- 2 cloves garlic, minced
- 2 tablespoons olive oil (as needed)
- Freshly ground black pepper
- Kosher salt
- Optional: zest of 1 lemon, red pepper flakes, chopped fresh herbs (mint, chives, parsley)
Step-by-Step Instructions
- Prep your mix-ins. Dice the pancetta. Trim and cut the asparagus.
Slice the zucchini. Mince the garlic. If using fresh peas, shell them.
Grate the cheese. Keep everything close so you can move quickly.
- Boil the pasta. Bring a large pot of well-salted water to a boil. Add the pasta and cook until just shy of al dente. Reserve 1 1/2 cups of starchy pasta water before draining.
Don’t rinse the pasta.
- Blanch the greens. During the last 2 minutes of pasta cooking, add the asparagus and peas to the pot. Scoop them out with a spider or slotted spoon and set aside. This keeps them vibrant and crisp-tender.
- Cook the pancetta. In a large skillet over medium heat, cook pancetta until the fat renders and the edges turn golden, 5–7 minutes.
If the pan looks dry, add a splash of olive oil. Stir in the garlic and cook 30 seconds until fragrant.
- Make the egg-cheese base. In a mixing bowl, whisk together eggs, yolks, cheese, a generous amount of black pepper, and 1/2 cup of the reserved pasta water until smooth. This creates a loose, glossy mixture that will thicken with heat.
- Toss pasta and vegetables. Add drained pasta to the skillet with pancetta.
Add zucchini and the blanched asparagus and peas. Toss over low heat to coat everything in the rendered fat. If using red pepper flakes, add a pinch now.
- Turn off the heat. Remove the skillet from the burner. Immediately pour in the egg-cheese mixture, tossing quickly with tongs to prevent scrambling.
Add splashes of reserved pasta water as needed to create a silky sauce that clings to the noodles.
- Finish with greens and brightness. Fold in spinach or arugula until just wilted. Add lemon zest if you like. Taste and adjust with salt and more black pepper.
The sauce should be glossy and smooth, not dry or runny.
- Serve and garnish. Twirl into bowls. Top with extra cheese, a drizzle of olive oil, and chopped fresh herbs if using. Serve immediately.
Keeping It Fresh
Carbonara is best right away, but you can still make it work later.
If you anticipate leftovers, reserve extra pasta water and store it separately in the fridge. When reheating gently on the stovetop, add a splash of that water to loosen the sauce. Keep the heat low and stir often so the eggs don’t tighten.
Leftovers keep 1–2 days; the vegetables will soften, but the flavors remain bright.
Why This is Good for You
- Protein and satiety: Eggs and pancetta bring protein and healthy fats, helping you feel full and satisfied.
- Fiber and micronutrients: Asparagus, peas, zucchini, and greens add fiber, vitamins A, C, K, folate, and minerals that support energy and immunity.
- Balanced comfort: The sauce relies on eggs and cheese rather than heavy cream, keeping it rich but not overwhelming.
- Seasonal eating: Spring vegetables are at their peak in flavor and nutrition, making the dish taste fresher with less effort.
Common Mistakes to Avoid
- Scrambling the eggs: Don’t add the egg mixture over high heat. Pull the pan off the burner, then toss quickly with pasta and a little hot water.
- Skipping the pasta water: That starchy liquid is your sauce’s best friend. It loosens the mixture and helps it emulsify into a glossy coating.
- Overcooking vegetables: Blanch briefly and finish in the pan.
You want crisp-tender, not mushy.
- Using too little cheese or pepper: Carbonara depends on bold seasoning. Taste and adjust until the flavors pop.
- Adding cream: Traditional carbonara doesn’t need it. Eggs and cheese make the sauce creamy on their own.
Recipe Variations
- Green-on-green: Swap peas and asparagus for fava beans and broccolini.
Finish with mint and lemon.
- Smoky flair: Use thick-cut smoked bacon and add a touch of smoked paprika with the garlic.
- Mushroom spring: Sauté sliced mushrooms with the pancetta until browned, then proceed with the vegetables.
- No-pork option: Toast pine nuts in olive oil with garlic for crunch and richness, or use sautéed mushrooms for umami.
- Whole-wheat twist: Use whole-wheat spaghetti for extra fiber. Increase pasta water slightly to keep the sauce silky.
- Extra-creamy feel (still cream-free): Add an extra yolk to the egg mixture and a splash more pasta water to keep it smooth.
FAQ
Can I make this without pancetta?
Yes. Use mushrooms sautéed in olive oil, or try a plant-based bacon for smoky notes.
Toasted walnuts or pine nuts add nice texture, too.
What cheese is best?
Pecorino Romano is classic for its salty bite. Parmesan is mellower and works well. A 50/50 mix gives you punch and balance.
How do I avoid curdled eggs?
Remove the pan from heat before adding the egg mixture.
Toss constantly, and add warm pasta water in small splashes. The residual heat should thicken the sauce gently.
Can I use frozen vegetables?
Absolutely. Frozen peas are great; add them straight to the pot in the last minute of pasta cooking.
For frozen asparagus, thaw slightly and blanch briefly to keep it tender.
What pasta shapes work?
Spaghetti and bucatini are classic. Rigatoni or mezze rigatoni also work well because the sauce clings to the ridges and pockets.
Is this safe for kids?
Yes, the eggs are gently cooked by the hot pasta. If you’re concerned, you can use pasteurized eggs.
Adjust pepper to taste.
How can I make it more lemony?
Add zest to the egg mixture and finish with a squeeze of lemon juice right before serving. Keep it light so the sauce doesn’t break.
What if the sauce gets too thick?
Add a bit more warm pasta water and toss until it turns glossy again. Work over very low heat or off the heat to avoid scrambling.
Final Thoughts
Spring Vegetable Carbonara brings the comfort of a classic pasta to the table with fresh, lively flavor.
It’s simple, seasonal, and endlessly flexible, whether you’re cooking for a weeknight or guests. Keep your heat gentle, your pasta water handy, and your vegetables crisp. You’ll end up with a silky, satisfying bowl that tastes like spring in every bite.
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