Enjoy a fresh and seasonal twist on the classic carbonara with this vibrant spring-inspired version, packed full of green goodness. Instead of the traditional all-pasta-and-pork approach, this lighter take incorporates an abundance of spring vegetables that bring both colour and freshness to the dish. Tender, sweet peas and crisp asparagus spears add a bright, garden-fresh contrast that beautifully balances the savoury depth of the crispy pancetta.
The rich, silky sauce—made from golden egg yolks and a touch of Parmesan—coats each strand of pasta perfectly, creating a creamy texture without the need for cream. It’s a comforting yet elegant dish that celebrates the best of the season, ideal for a spring supper or an easy weeknight dinner with a gourmet feel.
This recipe only takes 20 minutes to prepare and another 20 to cook- therefore this recipe is quick, easy and delicious!
Spring greens carbonara- ingredient list!
Two and a half tablespoons of olive oil
200g of pancetta slices or cubes, or use bacon lardons or guanciale
little bunch of coarsely chopped parsley
Two tiny bundles of basil leaves were harvested.
Four large sprigs of mint leaves were selected and roughly cut.
Four yolks from eggs
50g grated parmesan with enough to serve
350 grammes of spaghetti
Cut 125g of asparagus into 3–4 cm pieces after removing the woody ends.
Trim and cut 125g of long-stemmed broccoli into 5-cm pieces.
125g of peas, either fresh or frozen (if fresh, shelled)
Extra virgin olive oil (optional) for drizzling
Spring green carbonara- step by step instruction method!
It may look a lot, but trust me it is just a few simple and easy steps to follow to make this amazing spring green carbonara!
Step 1
Begin by boiling the kettle so you have hot water ready for cooking the pasta shortly. Meanwhile, place a large, deep frying pan or a wide saucepan over a low to medium heat and add ½ tablespoon of oil—olive oil works well here for added flavour. Once the oil is hot, add the pancetta to the pan in an even layer. Let it cook gently, sizzling away, for around 5 minutes or until the fat has rendered and the pancetta pieces are golden, crisp, and full of rich, savoury flavour. Stir occasionally to ensure they cook evenly without burning.
Step 2
Meanwhile, while the pancetta is gently keeping warm, turn your attention to the herbs. Place the fresh parsley, basil, and mint into a small food processor, along with the remaining oil. Blitz everything together until the herbs are finely chopped and the mixture has formed a vibrant, fragrant green paste. The oil helps to bring the herbs together and enhances their natural flavours, creating a bright, aromatic element that will lift the final dish.
Step 3
If you don’t have a food processor, don’t worry—simply gather the herbs together on a chopping board and finely chop them by hand using a sharp knife. In this case, you can skip the oil, and the herbs will still add a lovely burst of freshness when stirred through the pasta.
Step 4
In a separate bowl, whisk the egg yolks with the finely grated Parmesan until well combined. You’re looking for a smooth, glossy mixture that will form the base of your creamy carbonara sauce. The egg yolks bring richness and silkiness, while the Parmesan adds a savoury, nutty depth that perfectly complements the salty pancetta and fresh herbs. Set the egg mixture aside until you’re ready to bring everything together.
Step 5
Fill a large saucepan with freshly boiled water from the kettle, place it on the hob over high heat, and season generously with salt — the water should taste slightly salty. Once it’s boiling again, add the spaghetti, stirring for the first minute to prevent it from sticking. Cook for around 10 minutes, or until al dente.
Step 6
Meanwhile, prepare the vegetables: trim the asparagus and cut it into pieces, and break the broccoli into small florets. With 3 minutes of pasta cooking time left, add the asparagus and broccoli to the pot. Add the peas during the final 30 seconds, just to heat through.
Once everything is cooked, drain well, reserving a little of the cooking water if needed for a sauce.
Step 7
Using tongs, transfer the spaghetti into the pan with the pancetta, letting a bit of the pasta water come along with each portion. Drain the cooked vegetables, but make sure to save a mugful of the cooking water before discarding the rest. Add the vegetables to the pan with the spaghetti and pancetta. Keep the heat very low, and ensure there’s a small pool of the reserved pasta water at the bottom of the pan — this will help keep everything from sticking and create the base for a silky sauce.
Step 8
Spoon the entire herb mixture, along with the beaten egg and grated cheese, over the warm spaghetti, pancetta, and vegetables in the pan. Working quickly while the pasta is still hot — but with the heat turned off to prevent the eggs from scrambling — use a pair of tongs to gently lift and toss the mixture. Continue turning and mixing until every strand of spaghetti is evenly coated in the creamy, glossy sauce, and the herbs and cheese are well distributed throughout. The residual heat from the pasta will gently cook the eggs, creating a silky, rich coating that clings to the noodles.
Step 9–
Continue gently tossing the pasta through the sauce for a few minutes, using tongs to lift and turn the spaghetti so the sauce coats it evenly. If needed, slightly increase the heat to help the sauce thicken — but keep it low enough to avoid scrambling the egg. The mixture should slowly transform into a silky, cohesive sauce that clings to each strand of pasta.
If it starts to look too thick or dry, add a splash of the reserved pasta cooking water, a little at a time, to loosen it and help emulsify the sauce. Keep tossing and stirring until the spaghetti looks glossy, shiny, and beautifully coated with the creamy, cheesy mixture. This is the sign that it’s perfectly finished and ready to serve.
Divide between bowls and top with extra parmesan, a grinding of black pepper and a drizzle of extra virgin olive oil, if you like.
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