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Springtime Carbonara

Source: Cooking at a Glance - Pasta
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 6 side-dish servings
We call this "springtime" because vegetables replace the bacon used in traditional carbonara. However, with fresh vegetables available year-round, you can enjoy this delicious carbonara during the winter, too.
1 cup baby carrots (4 ounces)
1 cup loose-pack frozen peas or shelled fresh peas
4 ounces fresh asparagus, trimmed and cut into 2-inch pieces (3/4 cup)
6 ounces dried spaghetti or fettuccine or 12 ounces fresh fettuccine or other ribbon pasta
1 beaten egg
1 cup half and half or light cream
2 tablespoons margarine or butter
1/2 cup grated parmesan cheese
2 tablespoons snipped fresh chives or green onions
Springtime Carbonara Recipe at
In a medium saucepan cook carrots in a small amount of boiling water for 10 minutes. Add peas and asparagus. Cook for 5 minutes more, or till vegetables are crisp-tender. Drain.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Return pasta to warm pan; add cooked vegetables.

In a medium saucepan combine the egg, half-and-half or light cream, and margarine or butter. Cook and stir over medium heat till mixture just coats a metal spoon (about 3-4 minutes). Remove from heat. Immediately stir in the Parmesan cheese and chives or green onions. Pour egg mixture over hot pasta and vegetables and toss to coat pasta. Transfer to a warm serving dish. Sprinkle with pepper. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spring Pastas
 Vegetable Patch: Peas and Carrots
Nutrition Facts per Serving
Yield:   Makes 6 side-dish servings
Calories: 273
Fat. Total: 12g
Fiber: 3g
Carbohydrates, Total: 29g
Sodium: 218mg
% Cal. from Fat: 40%
Cholesterol: 67mg
Protein: 11g
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