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Spring Carbonara

Prep Time 5 minutes
Cook Time 15 minutes
Servings 4

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.

Items you can prep ahead (optional)

  • Grate 1 ½ cups cheese

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.

Notes

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.