Springtime Spaghetti Carbonara

Recipe from Joy Manning and Tara Mataraza Desmond

Adapted by Tara Parker-Pope

Updated August 11, 2024

  • Jim Wilson/The New York Times
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Total Time
20 minutes
Rating
4(3,348)
Comments
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This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water. —Tara Parker-Pope

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Ingredients

Yield:4 to 6 servings

  • 3 slices bacon, cut into ¼-inch pieces

  • ½ pound English peas, shelled (about 1 cup), or ½ cup frozen peas

  • 1 pound spaghetti

  • 4 ounces asparagus, sliced diagonally ⅛-inch thick (1 cup)

  • 10 fresh basil leaves, sliced thin

  • 5 eggs, whisked, at room temperature

  • 2 tablespoons whole milk

  • ½ cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)

  • Kosher salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

64 grams carbs; 152 milligrams cholesterol; 476 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 5 grams fiber; 476 milligrams sodium; 23 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.

  2. Step 2

    Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.

  3. Step 3

    While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.

  4. Step 4

    Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.

  5. Step 5

    Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.

  6. Step 6

    Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.

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Ratings

4 out of 5
3,348 user ratings
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Comments

Barbara

Make sure to temper the eggs with a ladle of pasta water to prevent them from scrambling on the pasta

jdlapko

I followed the recipe to the letter. There is way too much pasta for the amount of vegetables. The egg sauce turned out fine, it was just very, very bland. An entire pound of pasta totally overwhelms the amount of vegetables and the bacon was barely noticeable. I think it's salvagable, I will probably try it again but make those adjustments.

LaurenE

We've made this twice now - the 1st time it was MAGIC - we made it to the letter, but with only 12 oz of pasta w/small eggs. The 2nd time we used the whole lb of pasta, and even though we doubled the asparagus it was way too much. We also had our bowl too hot and the egg cooked too much.

Next time:
- 12oz pasta
- double all the veg
- only mildly heat the bowl it's put in

Worth the effort - I can't describe how perfect it was the first time! Restaurant quality!

Natalie

I added more vegetables and I agree that the egg sauce was bland. It led to adding a lot of salt, which didn't save it. In subsequent days (there were leftovers), I drizzled some basil oil I had made on it, and that was much nicer.

Julie

Guanciale sautéed, pecorino, pepper, nutmeg, egg yolks, pasta, no cream or milk, no veg. Mix cheese and eggs together first and mix in warm bowl with al dente spaghetti well seasoned with salty water, add pepper and fresh nutmeg mix well. Serve with more cheese. Eat veg on the side if you like.

The Real Full Name

To make perfect carbonara - 3 eggs yolk, Parmesan to your liking and key ingredient 1/2 tsp sodium citrate which works as emulsifier. Get on amazon. Cook your noodles add to sauce pan on lowish, add your egg yolks parm and sodium citrate mix to pan. Add your dense. Pasta water 1/2 cup to start then use tongs to mix. Guaranteed no split!

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Credits

Adapted from “Almost Meatless: Recipes That Are Better for Your Health and the Planet,” by Joy Manning and Tara Mataraza Desmond (Ten Speed Press)

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