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Creamy Spring Vegetable Carbonara with Asparagus

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A quick and easy creamy carbonara featuring fresh spring vegetables like asparagus and peas, made without heavy cream for a light yet satisfying meal.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti or fettuccine
  • 3 large eggs, room temperature
  • 1 cup (100 grams) freshly grated Parmesan cheese or Pecorino Romano
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 bunch (about 1 pound / 450 grams) asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150 grams) fresh or frozen peas (thawed if frozen)
  • 2 tablespoons olive oil (extra virgin)
  • Optional: a handful of fresh basil or parsley, chopped for garnish

Instructions

  1. Prep the Vegetables (10 minutes): Trim woody ends off asparagus and cut into 1-inch pieces. Shell fresh peas if using. Set aside.
  2. Cook the Pasta (8-10 minutes): Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1 cup (240 ml) pasta cooking water before draining. Drain pasta but do not rinse.
  3. Sauté the Vegetables (5 minutes): Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (~30 seconds). Add asparagus and peas, sauté until asparagus is tender-crisp and peas are bright green (3-4 minutes). Season with salt and pepper.
  4. Prepare the Egg and Cheese Mixture (3 minutes): In a mixing bowl, whisk together eggs and grated Parmesan until smooth. Add a pinch of black pepper.
  5. Combine Pasta and Veggies (2 minutes): Add drained pasta to skillet with vegetables and toss to combine over low heat.
  6. Add the Egg Mixture (2 minutes): Remove skillet from heat. Slowly pour in egg and cheese mixture while tossing pasta quickly to avoid scrambling eggs. Add reserved pasta water gradually to loosen sauce to a silky consistency.
  7. Final Seasoning and Serve: Taste and adjust salt and pepper. Garnish with fresh basil or parsley if desired. Serve immediately.

Notes

Use room temperature eggs to prevent scrambling. Reserve pasta water to adjust sauce consistency. Toss pasta and egg mixture off heat to keep sauce smooth. Freshly grate cheese for best melting. Leftovers keep up to 2 days refrigerated; reheat gently on stovetop with splash of water or broth.

Nutrition

Keywords: carbonara, spring vegetables, asparagus, peas, creamy pasta, easy dinner, quick recipe, vegetarian option

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