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Creamy Spring Vegetable Carbonara with Snap Peas

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A quick and easy creamy carbonara featuring fresh snap peas and spring vegetables, perfect for a comforting yet bright dinner.

Ingredients

Scale
  • 12 ounces spaghetti or fettuccine
  • 3 large eggs, room temperature
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 1/4 cup heavy cream (optional)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 cup snap peas, trimmed and halved
  • 1 cup asparagus, cut into 1-inch pieces
  • 1/2 cup fresh peas (or frozen and thawed)
  • 1 small shallot, finely chopped
  • 2 tablespoons olive oil or unsalted butter
  • Fresh basil or parsley, chopped (optional, for garnish)
  • Red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil using about 1 tablespoon of salt per 4 quarts of water. Cook the pasta according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
  2. In a medium bowl, whisk together the eggs, grated Parmesan, and heavy cream (if using). Add a pinch of salt and a generous grind of black pepper. Set aside.
  3. While pasta cooks, heat olive oil or butter in a large skillet over medium heat. Add the finely chopped shallot and minced garlic; cook until fragrant and translucent, about 2 minutes.
  4. Add the snap peas, asparagus, and fresh peas to the skillet. Sauté for 3-4 minutes until tender-crisp.
  5. Add the drained pasta to the skillet with the vegetables. Toss gently to combine and warm through, about 1-2 minutes. Remove the skillet from heat.
  6. Slowly pour the egg mixture over the pasta, stirring quickly with tongs or a fork to coat the noodles evenly. Add reserved pasta water a little at a time, starting with 1/4 cup, to loosen the sauce until desired creaminess is reached.
  7. Taste and adjust salt and pepper as needed. Transfer to plates or a serving bowl, then sprinkle extra Parmesan and fresh herbs on top. Add red pepper flakes if desired. Serve immediately.

Notes

Remove the pan from direct heat before adding the egg mixture to prevent scrambling. Use reserved pasta water to adjust sauce consistency. Sauté vegetables until tender-crisp to maintain their snap and color. Freshly grate Parmesan for best texture and flavor.

Nutrition

Keywords: carbonara, spring vegetables, snap peas, creamy pasta, easy dinner, vegetarian option

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