Vibrant Spring Greens Carbonara

As the days grow longer and warmer, our kitchens begin to fill with the bright, beautiful produce of spring. This is the perfect moment to embrace fresh flavors, and what better way than with a comforting bowl of pasta? Our Spring Greens Carbonara is a celebration of the season, taking the rich, savory satisfaction of a classic carbonara and infusing it with the crisp, green goodness of asparagus, sweet peas, and fresh herbs. It’s a quick, elegant meal that feels both indulgent and refreshingly light—the very essence of spring on a plate.

Ingredients

400g spaghetti or your favorite long pasta
150g pancetta or guanciale, cut into small cubes
1 tbsp olive oil
200g mixed spring greens (e.g., asparagus tips, shelled fresh peas, chopped broccoli florets)
2 large free-range eggs, plus 2 additional egg yolks
100g Pecorino Romano or Parmesan cheese, finely grated, plus extra for serving
Zest of 1 lemon
Small handful of mixed fresh herbs (like mint, parsley, and basil), finely chopped
Freshly cracked black pepper
Salt to taste

Instructions

Prepare the Sauce Base: In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks, the grated Pecorino/Parmesan cheese, and a generous amount of freshly cracked black pepper. Set aside.
Cook the Pancetta: Heat the olive oil in a large skillet or frying pan over medium heat. Add the pancetta and cook for 5-7 minutes, until it’s golden and crisp. Remove the pan from the heat.
Cook the Pasta and Greens: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. In the last 2-3 minutes of cooking, add the mixed spring greens to the pot with the pasta to blanch them lightly.
Combine: Before draining, reserve about a cup of the starchy pasta water. Drain the pasta and greens, then immediately add them to the skillet with the cooked pancetta (off the heat). Toss well to coat the pasta in the rendered fat.
Create the Creamy Sauce: Working quickly to prevent the eggs from scrambling, pour the egg and cheese mixture over the hot pasta. Toss vigorously and continuously. Add a tablespoon or two of the reserved pasta water to help create a silky, creamy sauce that clings to every strand. The residual heat from the pasta will cook the eggs just enough.
Finish and Serve: Stir in the chopped fresh herbs and the lemon zest. Season with a little salt if needed (the pancetta and cheese are already salty). Serve immediately in warm bowls, topped with an extra sprinkle of grated cheese and another twist of black pepper.

More Spring Pasta Inspiration

Once you’ve savored this carbonara, let the season’s bounty inspire you further! Spring offers a wonderful palette for pasta lovers. For a simple yet elegant vegetarian meal, a Creamy Mushroom & Spinach Pasta is a quick weeknight win.

Embrace the unique, subtle sweetness of sweetheart cabbage by pairing it with savory sausage in a delightful Charred Hispi Cabbage & Sausage Pasta.

If you love bold flavors, try a dish that heroes Purple Sprouting Broccoli with Anchovies, Garlic, and Preserved Lemon, finished with a crunchy breadcrumb topping.

For a truly special occasion, a Layered Lasagne Primavera beautifully combines the richness of lasagne with the lightness of spring vegetables like asparagus, leeks, and peas.

And for another take on pasta with spring greens, this Creamy Spring Greens Rigatoni offers a perfect balance of comfort and freshness, ideal for any night of the week.