Ina Garten Spring Green Spaghetti Carbonara Recipe

This Ina Garten Spring Green Spaghetti Carbonara Recipe is creamy and fresh, which includes pancetta and spring vegetables. It’s a perfect 30-minute meal, ready in just half an hour.

Jump to Recipe

Ina Garten Spring Green Spaghetti Carbonara Recipe Ingredients

• 1 pound spaghetti
• 1 cup frozen peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 8 ounces pancetta, diced
• 4 large eggs, room temperature
• 1 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Zest of 1 lemon (optional)

How To Make Ina Garten Spring Green Spaghetti Carbonara Recipe

1. Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1 cup of pasta water, then drain.
2. Blanch the vegetables: During the last 2 minutes of cooking the pasta, add peas and asparagus. Drain everything together and set aside.
3. Cook the pancetta: Heat olive oil in a large sauté pan over medium heat. Add pancetta and cook until crispy, about 5–6 minutes. Remove from heat but keep in the pan.
4. Make the egg mixture: In a large bowl, whisk together eggs, Parmesan cheese, salt, pepper, and lemon zest (if using).
5. Toss with pasta: Quickly add hot pasta and vegetables to the egg mixture. Toss immediately so the heat gently cooks the eggs and forms a silky sauce. Stir in pancetta and a bit of reserved pasta water to loosen if needed.
6. Finish and serve: Mix in chopped parsley, adjust seasoning, and serve warm with extra Parmesan if desired.

Recipe Tips

• How to avoid scrambled eggs: Make sure the pasta is hot but not scalding, and toss quickly to evenly coat the eggs.
• What can I substitute for pancetta? Bacon or prosciutto are good alternatives.
• Can I use other greens? Yes, try baby spinach or snap peas.
• Is the lemon zest necessary? It’s optional but adds a bright, springy flavor.
• How to reheat leftovers: Gently warm in a pan with a splash of water to revive the sauce.

What To Serve With Spring Green Spaghetti Carbonara

This fresh pasta pairs well with light sides:

• Mixed greens with vinaigrette
• Garlic bread or focaccia
• Roasted spring vegetables
• A glass of crisp white wine

How To Store Spring Carbonara

Refrigerate: Store in an airtight container for up to 3 days.

Reheat: Warm gently on the stovetop with a splash of water or extra cheese to bring back creaminess.

Freeze: Not recommended as the egg-based sauce may separate.

Spring Carbonara Nutrition Facts

• Calories: ~540
• Total Fat: ~22g
• Saturated Fat: ~8g
• Cholesterol: ~170mg
• Sodium: ~650mg
• Carbohydrates: ~60g
• Fiber: ~5g
• Sugars: ~4g
• Protein: ~25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use whole wheat pasta?
Yes, but it may have a firmer texture.

Do the eggs need to be cooked beforehand?
No, the heat from the pasta cooks them into a creamy sauce.

Is this dish good for meal prep?
It’s best fresh, but leftovers can be reheated gently.

Can I skip the cheese?
It’s essential to the sauce’s flavor and texture, so substitutions are better than omissions.

How do I make this vegetarian?
Omit the pancetta and add mushrooms or extra greens.

Try More Recipes:

• Barefoot Contessa Easy Parmesan Risotto Recipe
• Ina Garten Roast Chicken With Vegetables Recipe
• Ina Garten Fried Chicken Sandwiches Recipe