Pea and Spinach Carbonara is a fresh and vibrant twist on the classic Italian dish. Creamy, velvety sauce coats tender pasta, while sweet peas and wilted spinach add a burst of color and flavor. The richness of eggs and Parmesan balances beautifully with the light, garden-fresh vegetables, creating a comforting yet refreshing meal. This dish is a perfect way to enjoy the indulgence of carbonara with a bright, seasonal touch.
Pea and Spinach Carbonara
Ingredients
- 1-1/2 tbsp extra-virgin olive oil
- 1/2 cup panko breadcrumbs
- 1 clove garlic, minced
- 8 tbsp grated Parmesan cheese, divided
- 3 tbsp finely chopped fresh parsley
- 3 large egg yolks
- 1 large egg
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 9 ounces fresh tagliatelle or linguine
- 8 cups baby spinach
- 1 cup peas (fresh or frozen)
Instructions
- Put 10 cups of water in a large pot and bring to a boil over high heat.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.
- Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.
- Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl.
- Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.
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