The aroma of sizzling bacon and fresh vegetables fills the kitchen as I prepare to cook Spring Vegetable Carbonara. This dish brings joyful memories of family gatherings in the sunshine, where we enjoyed eating together. The colors of spring vegetables always remind me of renewal and brightness. I love how this recipe combines simple ingredients to create a comforting yet vibrant meal. You can enjoy it for a special occasion or a cozy weeknight dinner. What’s special about this recipe is its ability to blend traditional carbonara with the freshness of spring, giving you a taste that feels both familiar and new.
why make this recipe
Spring Vegetable Carbonara is a fantastic dish that celebrates the flavors of the season. It’s easy to make, and you can whip it up in no time, making it perfect for busy evenings. This recipe uses fresh vegetables to keep it light, yet the creamy sauce provides that classic carbonara warmth. It’s an excellent way to enjoy spring produce while satisfying comfort food cravings. Plus, it’s a versatile dish that can appeal to everyone, whether you’re a pasta lover or someone looking for a fresh twist on a classic recipe.
how to make Spring Vegetable Carbonara
Ingredients
- Spaghetti or fettuccine pasta
- Bacon or pancetta
- Asparagus
- Snow peas
- English peas
- Eggs
- Parmesan cheese
- Black pepper
- Salt
- Olive oil
- Garlic (optional)
Directions
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a pan, cook the bacon or pancetta over medium heat until crispy.
- Add minced garlic to the pan and sauté for 1 minute (if using).
- Toss in the asparagus, snow peas, and English peas, cooking until just tender.
- In a bowl, whisk together the eggs, Parmesan, salt, and pepper.
- Mix the cooked pasta with the vegetable and bacon mixture in the pan.
- Remove from heat and quickly stir in the egg mixture, using the reserved pasta water to create a creamy sauce.
- Serve immediately, garnished with additional Parmesan and pepper.
how to serve Spring Vegetable Carbonara
Serve Spring Vegetable Carbonara hot, right from the pan. You can sprinkle extra Parmesan cheese and freshly cracked black pepper on top for added flavor. Pair it with a simple green salad or garlic bread for a complete meal. This dish can be enjoyed casually or dressed up for a dinner party, making it a flexible option for any occasion.
how to store Spring Vegetable Carbonara
If you have leftovers, you can store them in an airtight container in the refrigerator. They will stay fresh for up to three days. When you’re ready to eat, simply reheat in a pan over low heat, adding a splash of reserved pasta water to help bring back the creamy texture.
tips to make Spring Vegetable Carbonara
- Make sure to cook the pasta al dente, as it will cook a little more when mixed with the sauce.
- Feel free to add any other favorite spring vegetables, like zucchini or bell peppers.
- Use high-quality Parmesan cheese for the best flavor.
- If you like a touch of heat, add a pinch of red pepper flakes to the pan with the bacon.
variation
You can turn this recipe into a vegetarian version by omitting the bacon or pancetta. Instead, add some sautéed mushrooms or smoked tofu for a different flavor and texture.
FAQs
Can I use whole wheat pasta?
Yes, whole wheat pasta works well for a healthier option.
What if I don’t have fresh peas?
You can use frozen peas instead. Just add them to the pan during the last couple of minutes of cooking.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the veggies and cook the pasta ahead of time. Just add the egg mixture right before serving to keep it creamy.
Spring Vegetable Carbonara
Ingredients
Pasta and Base Ingredients
- 8 oz Spaghetti or fettuccine pasta Choose your preferred pasta type.
- 4 oz Bacon or pancetta Can substitute with pancetta for a different flavor.
- 1 cup Asparagus Trim and cut into bite-sized pieces.
- 1 cup Snow peas Trim ends and remove strings.
- 1 cup English peas Fresh or frozen peas can be used.
Sauce Ingredients
- 2 large Eggs Room temperature preferred.
- 1 cup Parmesan cheese Grated for easy mixing.
- 1/2 tsp Black pepper Adjust to taste.
- 1/2 tsp Salt Adjust to taste.
- 2 tbsp Olive oil For cooking the bacon and vegetables.
- 2 cloves Garlic (optional) Minced for added flavor.
Method
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Cooking the Bacon and Vegetables
- In a pan, cook the bacon or pancetta over medium heat until crispy.
- Add minced garlic to the pan and sauté for 1 minute (if using).
- Toss in the asparagus, snow peas, and English peas, cooking until just tender.
Mixing the Sauce and Pasta
- In a bowl, whisk together the eggs, Parmesan, salt, and pepper.
- Mix the cooked pasta with the vegetable and bacon mixture in the pan.
- Remove from heat and quickly stir in the egg mixture, using the reserved pasta water to create a creamy sauce.
Serving
- Serve immediately, garnished with additional Parmesan and pepper.