Spring Vegetable Carbonara | LikeWike
Food & Drink, Food Recipes

Spring Vegetable Carbonara


  1. 1 1/2 c. frozen peas
  2. 1 lb. spaghetti
  3. 2 tbsp. olive oil
  4. 1/2 lb. asparagus, trimmed and cut into 1/2-inch pieces
  5. 1 tsp. fresh lemon juice
  6. Kosher salt
  7. Pepper
  8. 2 large eggs
  9. 3/4 c. grated Parmesan, plus more for serving
  10. 1 tsp. freshly grated lemon zest
  11. 12 basil leaves, thinly sliced, plus more for serving
  1. Bring a large pot of salted water to a boil. Add peas and cook until just tender, about 2 minutes. Using a slotted spoon, transfer peas to a small bowl. Add spaghetti to boiling water and cook just until al dente, about 9 minutes. Reserve 3/4 cup pasta water, then drain pasta.
  2. While pasta is cooking, heat oil in a 10-inch skillet over medium. Add asparagus and cook, stirring occasionally, until just tender, about 3 minutes. Add peas and 1/2 teaspoon salt and cook 2 minutes more. Turn off heat and set pan aside.
  3. In a large bowl, whisk together eggs and Parmesan. Add drained pasta and 1/2 cup reserved pasta water and toss to coat well, adding more if necessary.
  4.  Fold in asparagus and pea mixture, along with lemon zest, lemon juice, and basil. Season pasta with 1/4 teaspoon pepper and additional salt if necessary. Divide among bowls and top with extra Parmesan and basil if desired.

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