Carbonara is a classic Roman pasta typically made using eggs, pecorino cheese, cured pork, and black pepper. This springy lightened up version skips the meat and adds lots of green things! Splurge on some good cheese here – it’s super important to use freshly grated cheese to ensure a silky, creamy sauce.
Ingredient highlight
Eggs! These little rays of sunshine are a great source of vitamin K and B vitamins. They’re also high in selenium, vitamin D, and choline (an important nutrient for brain health).
Be sure to buy pasture-raised eggs! The amount of healthy omega-3 fats found in the yolks and other nutrients depends on what those chickens were eating! A true sign of a well-fed chicken is a golden yolk. My favorite store-bought brands are Vital Farms and Happy Egg.
Servings 4
Prep Time 5 minutes 
Cook Time 15 minutes Ingredients
- 4 eggs
- 2 egg yolks
- 1/2 tsp black pepper
- 1 cup freshly finely grated pecorino or parmesan, plus more for topping*
- 12-16 oz spaghetti
- 1 cup fresh or frozen peas**
- 1 tbsp butter
- 4 cups loosely packed arugula
- Lemon zest (optional)
- *Pecorino is preferable, but parmesan works too – just make sure you use freshly grated cheese! Buy a block of cheese and grate it yourself – I just remove the rind, cut into chunks, add to my blender, and blend on high for a few seconds and you’ve got finely grated cheese!
- **Or use any other quick cooking spring veggie like asparagus!
- Note: ~ this pasta is delicious with torn pieces of prosciutto on top.
- Tip! ~ Whisk in a couple of whole eggs to the leftover egg whites for a protein-rich scramble or cook the egg whites into a flat omelet, chop it up and add it to the pasta.
Instructions
- In a medium bowl, add eggs, yolks, pepper, cheese and whisk until smooth.
- Bring 3 quarts of water to a boil and add a generous amount of salt (about 1 tablespoon). Add pasta and cook according to the package instructions. During the last minute or two of cooking time, add the peas. Reserve about 1 cup pasta water, then drain the pasta and transfer it back to the pot.
- While whisking the egg mixture constantly, slowly pour in ½ cup of the hot reserved pasta water. With the pot over low heat, pour the egg mixture over the pasta along with the butter and toss/stir immediately to coat the pasta for 3-5 minutes, or until the liquid has reduced into a silky sauce. You want to stir pretty constantly (arm workout!). Stir in the arugula until wilted.
- Serve topped with lots more cheese and black pepper. Zest lemon over top, if using.
Items you can prep ahead (optional)
- Grate 1 ½ cups cheese
Substitutions:
- Unfortunately this is a rare recipe that cannot be made vegan. To substitute, make this Creamy Lemon Asparagus and Pea Pasta instead.
- Skip the peas or use asparagus instead.
- Easily skip the arugula or try with spinach.
- Add bacon or sausage! Crisp up some bacon (or sausage) in a skillet to add on top.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Warm leftovers in the microwave until warmed through, stirring every 20-30 seconds. Add a splash of hot water to loosen up the sauce. Top with lots of cheese, pepper, and a squeeze of lemon if you’d like.
- Add in more fresh arugula to fluff up the leftovers. Top with lemon, cheese, and pepper.
- Add bacon or sausage! Crisp up some bacon (or sausage) in a skillet to top the pasta.
Servings 4 Prep Time 5 minutes Cook Time 15 minutes Ingredients
- 4 eggs
- 2 egg yolks
- 1/2 tsp black pepper
- 1 cup freshly finely grated pecorino or parmesan, plus more for topping*
- 12-16 oz spaghetti
- 1 cup fresh or frozen peas**
- 1 tbsp butter
- 4 cups loosely packed arugula
- Lemon zest (optional)
- *Pecorino is preferable, but parmesan works too - just make sure you use freshly grated cheese! Buy a block of cheese and grate it yourself - I just remove the rind, cut into chunks, add to my blender, and blend on high for a few seconds and you’ve got finely grated cheese!
- **Or use any other quick cooking spring veggie like asparagus!
- Note: ~ this pasta is delicious with torn pieces of prosciutto on top.
- Tip! ~ Whisk in a couple of whole eggs to the leftover egg whites for a protein-rich scramble or cook the egg whites into a flat omelet, chop it up and add it to the pasta.
Instructions
- In a medium bowl, add eggs, yolks, pepper, cheese and whisk until smooth.
- Bring 3 quarts of water to a boil and add a generous amount of salt (about 1 tablespoon). Add pasta and cook according to the package instructions. During the last minute or two of cooking time, add the peas. Reserve about 1 cup pasta water, then drain the pasta and transfer it back to the pot.
- While whisking the egg mixture constantly, slowly pour in ½ cup of the hot reserved pasta water. With the pot over low heat, pour the egg mixture over the pasta along with the butter and toss/stir immediately to coat the pasta for 3-5 minutes, or until the liquid has reduced into a silky sauce. You want to stir pretty constantly (arm workout!). Stir in the arugula until wilted.
- Serve topped with lots more cheese and black pepper. Zest lemon over top, if using.
Items you can prep ahead (optional)
- Grate 1 ½ cups cheese
Substitutions:
- Unfortunately this is a rare recipe that cannot be made vegan. To substitute, make this Creamy Lemon Asparagus and Pea Pasta instead.
- Skip the peas or use asparagus instead.
- Easily skip the arugula or try with spinach.
- Add bacon or sausage! Crisp up some bacon (or sausage) in a skillet to add on top.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Warm leftovers in the microwave until warmed through, stirring every 20-30 seconds. Add a splash of hot water to loosen up the sauce. Top with lots of cheese, pepper, and a squeeze of lemon if you’d like.
- Add in more fresh arugula to fluff up the leftovers. Top with lemon, cheese, and pepper.
- Add bacon or sausage! Crisp up some bacon (or sausage) in a skillet to top the pasta.
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