Spring Green Carbonara

Treat yourself to a delicious twist on the classic carbonara recipe that combines the vibrant flavors of spring greens. This dish beautifully combines the deliciousness of fresh peas and tender asparagus, striking the perfect balance with the salty pancetta and the velvety richness of the egg yolk.

Experience the essence of the season as each forkful is bursting with a blend of green goodness that will add a refreshing and vibrant touch to your meal. With its harmonious blend of flavors, our Spring Green Carbonara is sure to become a favorite recipe for anyone looking for a delicious and satisfying pasta dish.


  • 2½ tbsp olive oil
  • 200g pancetta cubes or slices, or use guanciale or bacon fat
  • small bunch of parsley, coarsely chopped
  • 2 small bunches of basil, leaves picked off
  • 4 large mint sprigs, leaves picked off and roughly chopped
  • 4 egg yolks
  • 50g Parmesan, grated, plus some Parmesan for serving
  • 350g spaghetti
  • 125 g asparagus, woody ends removed, cut into 3-4 cm pieces
  • 125g long-stemmed broccoli, cleaned and cut into 5cm pieces
  • 125g fresh or frozen peas (peeled if fresh)
  • Extra virgin olive oil for drizzling (optional)

Preparation steps

  1. Bring the kettle to a boil.
  2. Heat ½ tablespoon oil in a large, deep skillet or saucepan over low-medium heat and fry the pancetta until crisp, about 5 minutes.
  3. Once crispy, reduce the heat to the lowest setting to keep it warm.
  4. Meanwhile, place the parsley, basil, mint and remaining oil in a small food processor and chop finely. Or finely chop the herbs with a sharp knife and omit the oil.
  5. Whisk together egg yolks and Parmesan in a separate bowl.
  6. Fill a large pot with boiling water from the kettle, season generously with salt and bring to a boil on the stove. Then cook the spaghetti for 10 minutes until it is al dente.
  7. Add the asparagus and broccoli for the last 3 minutes of cooking time and the peas for the last 30 seconds.
  8. Using tongs, lift the spaghetti into the pan with the pancetta, adding a little water each time you add pasta.
  9. Drain the cooked vegetables, reserving a cup of the cooking water, then add the vegetables to the pan along with the spaghetti and pancetta.
  10. Keep the heat as low as possible and make sure a small puddle of the pasta cooking water forms at the bottom of the pan. This will prevent anything from catching and will make the sauce looser.
  11. Scrape all of the herb mixture plus the egg and cheese over the warm spaghetti mixture and toss to combine. Make sure that each strand of spaghetti is well covered.
  12. Toss the pasta in the sauce for a few minutes, increasing the heat slightly if necessary, until the sauce thickens and clings to the spaghetti.
  13. Add splashes of the reserved pasta cooking water if the sauce becomes too thick—the spaghetti should be glossy and glossy when done.
  14. Divide between bowls and top with additional Parmesan cheese, a pinch of black pepper, and a drizzle of extra virgin olive oil, if desired.

Nutritional Information


Spring Green Carbonara

Spring Green Carbonara

Equipment and tools

To prepare this recipe you will need the following equipment and tools:

  • Pan for boiling water
  • frying pan
  • Large mixing bowl
  • grater
  • Kitchen utensils for turning and serving

Allergen information

The spring green carbonara may contain the following allergens:

  • Eggs
  • Dairy products (Parmesan)
  • Pork (pancetta, guanciale or bacon fat)

Storage and leftovers

If you have leftover spring greens carbonara, follow these storage tips:

  1. Allow the dish to cool to room temperature.
  2. Transfer the leftovers to an airtight container.
  3. Store in the refrigerator for up to 3 days.

When warming up, add a splash of water or cream to maintain the creamy consistency.

Health Benefits of Spring Green Carbonara

Spring Greens Carbonara is not only a delicious and filling dish, but also full of health benefits. The combination of nutritious ingredients makes it the perfect choice for anyone looking for a healthy meal.

Packed with antioxidants

One of the main ingredients in this recipe is spring greens, which include asparagus, long-stemmed broccoli, and peas. This bright green is rich in antioxidants that protect our body from harmful free radicals. Antioxidants are known to support our immune system and reduce inflammation.

Good source of fiber

Including whole wheat spaghetti in the recipe adds a significant amount of fiber to the dish. Fiber supports digestion, helps maintain healthy cholesterol levels and promotes satiety, thereby having a positive effect on weight control. It also supports a healthy gut microbiome.

Rich in essential nutrients

Eggs, a key ingredient in carbonara, are an excellent source of essential nutrients. Their yolks contain vitamins such as vitamin B12, vitamin D and vitamin A. In addition, eggs are a good source of protein, essential for muscle repair and maintenance.

The recipe also calls for olive oil, a heart-healthy fat that contains monounsaturated fats that help lower cholesterol and reduce the risk of heart disease.

Increases energy and supports brain function

Combining whole-wheat spaghetti, eggs, and Parmesan cheese, this dish provides a good amount of carbohydrates, proteins, and fats. These macronutrients are the body’s primary energy sources and play a crucial role in brain function. The dish can be enjoyed as part of a balanced diet to support overall energy levels.

Provides essential minerals

Adding herbs like basil, mint, and parsley adds more than just flavor to the dish. These herbs are excellent sources of essential minerals such as calcium, iron and potassium. These minerals are important for maintaining healthy bones, muscles and nerves.


Spring Greens Carbonara not only satisfies your taste buds but also offers a number of health benefits. From the antioxidants in spring vegetables to the essential nutrients in eggs, this dish is a nutritious choice for anyone looking for a delicious and healthy meal.

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