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
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.
nutrition information per serving
273 calories; 12g total fat; 67mg cholesterol; 218mg sodium; 29g carbohydrates; 3g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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