Spring Pasta Carbonara is going down in history as one of the best things I’ve ever made! Period. End of story. Let’s do this!
Peas, Scallions, Lemon, Mint, all things that you wouldn’t find in a traditional pasta carbonara but newsflash guys… they are excellent additions in this Spring Pasta Carbonara!
Peas are literally about to be coming out of my ears seeing as how spring is literally right around the corner. And I will be putting peas in everything. When they are done properly… they are amazing!! On top of the peas in this pasta dish, I think by now you all know I put fresh lemon zest and juice on juice about everything. It just adds that extra zip and brightness. Scallions (or green onions) are also in this as a quick and easy way to brighten up any dish. And mint is the most under-utilized herb and I’m determined to make it more popular so it’s going in too! You could easily use basil if that’s more your speed, but the mint and the peas are a magical combination that everyone needs to try! And if you’re on board – this Chicken Skewers with a Cilantro Mint Vinaigrette are also HIGH on my list of life changing combos!
This Spring Pasta Carbonara is light and bright but with that same consistency that you love when eating a carbonara! It’s the perfect dish to make for dinners for the foreseeable future as we usher in spring! Throw it on the table with my green monster salad and it’s a match made in heaven!
Spring Pasta Carbonara
Ingredients
- 4 ounces pancetta cut into a small dice
- olive oil
- 10 ounces fettuccine or linguine
- 1 lb fresh English peas
- 3 scallions thinly sliced on an angle
- 1 egg whisked
- ½ cup freshly grated parmesan
- ½ cup freshly grated pecorino romano
- 1 lemon zested and juiced
- Fresh mint for serving
Instructions
- Bring a large pot of water to a boil.
- Cook the pasta according to the package directions until al dente. If using fresh peas, add the peas 2 minutes before the pasta is done. If using frozen, add 30 seconds before the pasta is done. Reserve 1 cup of the pasta cooking water before draining the pasta and the peas.
- In a large heavy bottom dutch oven skillet, add 2 tablespoons of olive oil over medium high heat. Add the pancetta and cook until browned, about 8-10 minutes. Season with pepper and turn off heat.
- Add a few tablespoons of the pasta water to the skillet with the oil and the pancetta and whisk to combine and emulsify the fat with the water. Add the whisked egg to the skillet making sure not to scramble it. Add the pasta, peas and scallions into the pancetta and egg mixture. Toss to combine. Add the cheeses and toss to combine again. Add more pasta water as needed to thin. Season with salt, pepper, lemon zest and lemon juice. Serve with plenty of fresh mint on top
Yumm! Love those thick noodles!
I know what I’m craving for dinner tonight!
hey girl- this looks amazing!
Hi – what’s a substitute for pancetta? How do you make sure to not scramble the egg?
Thanks!
you can use bacon!
So simple and beautiful! You’re so talented!
spring carbonara!? Be still my heart! <3
The lemon and mint sound like they will really be such flavorful additions!
Carbonara is LIFE.
That’s it, from now on I’m putting mint on EVERYTHING! I just finished licking my bowl and have to say this recipe is epic! I have been thinking about making this since I pinned it. I had fresh peas from the farmers market, a farm fresh egg, my own mint which is currently on steroids thanks to some sunny days here in the PNW, and some garlic herb linguine I got at our local pasta shop. All combined it was outstanding!!!!
Spring + pasta = dinnertime bliss!
I want to make this but one of my guests is vegetarian. I feel like holding the pancetta on the side might change the flavor of the whole dish though. Suggestions ?
it will change it but it will still be delish! just leave it out!
I made this for the first time and it was excellent! Easy to do and very tasty ! Forgot to take a photo –
I made this yesterday and it was delicious! I used fresh pasta and it took less than 20 minutes to whip up. Definitely keeping this in my back pocket for future use! Thanks Gaby!
Mmmmm. Peas and mint are a winning combination!!
Very good recipe. Well explained.
We just made this tonight and it was delicious. Light and full of refreshing flavors. I’d make it again for sure.
This looks fabulous and I would love to serve it for friends tomorrow. How many does this serve?
4-6
Wow. I rarely comment on recipes but this was SO good! Made it exactly as written, and wouldn’t change a thing. This is going in my keeper file!!!
I absolutely despise peas. I have since I was a baby when my aunt learned the hard way and ended up wearing them. Could I sub any other veg in for them? I know probably but just looking for opinions 🙂
asparagus!
This is going on regular rotation!
What should happen with the egg? How do you not scramble it? Is it about making sure the temperature is low enough that it doesn’t cook? Thanks! x
it gently cooks from the heat of the pasta like a traditional carbonara!
Does the egg remain raw??
it gently cooks from the heat of the pasta like a traditional carbonara!
Delicious! I sauteed up a spring onion and garlic after the pancetta cooked instead of using a green onion, Will definitely be making this again. Love your recipes and your insta live!
We used homemade noodles for this recipe and it was SO GOOD!! So much flavor!
70/30 Pecorino/Parmesan. Just saying
How do you not scramble the egg?
Oh yes! All that lovely fresh spring green! Pure deliciousness!
Made this for dinner with friends & it was excellent! It comes together in a snap, and the lemon zest gives it the best pop of freshness! Will make again
This is my favorite recipe from Gaby!! I used chickpea noodles instead of regular noodles and the dish was still amazing!!
Perfect springy pasta dish! Couldn’t get enough!