Ina Garten Spring Green Spaghetti Carbonara
Ina Garten’s Spring Green Spaghetti Carbonara is a creamy spaghetti dish made with eggs, Parmesan, pancetta, and seasonal green vegetables. Unlike traditional carbonara, it includes blanched spring veggies like peas and asparagus, adding both color and a fresh crunch. The sauce is made by tossing hot pasta with an egg-Parmesan mixture that gently cooks from the residual heat—no heavy cream required.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian-American
Ingredients
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1 pound spaghetti
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1 cup frozen peas
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1 bunch asparagus, trimmed and cut into 1-inch pieces
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1 tablespoon olive oil
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8 ounces pancetta, diced
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4 large eggs, room temperature
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1 cup freshly grated Parmesan cheese
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Salt and freshly ground black pepper, to taste
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2 tablespoons chopped fresh parsley
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Zest of 1 lemon (optional, for brightness)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In the same boiling water used for the pasta (before draining), add peas and asparagus during the last 2 minutes of cooking. Drain with the pasta and set aside.
While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add pancetta and cook until crispy, about 5–6 minutes. Remove the pan from heat but keep the pancetta in the pan.
In a large bowl, whisk together eggs, Parmesan, salt, pepper, and lemon zest if using. Set aside.
Quickly add the hot pasta and vegetables to the bowl with the egg mixture. Toss immediately—the heat from the pasta will gently cook the eggs and form a silky sauce. Add pancetta and a few tablespoons of reserved pasta water as needed to loosen the sauce.
Stir in chopped parsley. Taste and adjust seasoning. Serve warm with extra Parmesan on top if desired.