5 from 3 votes
Spring Vegetable Spaghetti Carbonara
My healthier version of Spaghetti Carbonara features vibrant spring vegetables.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
355 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 cup spring peas fresh
- ½ asparagus about 12 stalks), cut into 1-inch pieces, bunch
- 8 ounces whole grain spaghetti
- 1 tablespoon olive oil
- 2 ounces Canadian bacon diced, 2-3 slices
- 2 cloves garlic minced
- 1 cup pea shoots plus a few extra for garnish
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 egg
- ⅓ cup pecorino cheese or Parmigiano cheese
- 2 tablespoons tarragon chopped
Instructions
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the peas to the boiling water and cook for 4 minutes. Add the asparagus and continue to cook the vegetables another 3-4 minutes until crisp tender. Remove the vegetables with a slotted spoon and place them in the ice water. Add the spaghetti to the boiling water and cook according to package directions until al dente.
- Meanwhile, heat the oil in a large skillet over medium high heat. Add the Canadian bacon and cook until browned- the bacon is already cooked so you are just trying to get some color and crispiness with this step. Turn the heat down to medium and add the garlic. Cook another minute until fragrant. Remove the vegetables from the ice water and add them to the pan along with the pea shoots. Sauté the vegetables until they are heated through and the green start to wilt, 2-3 minutes. Season the vegetables with salt and pepper.
- When the pasta is done, add it to the pan with the vegetables, and stir to combine all ingredients well. Reserve about 1 cup of the pasta water.
- Whisk the eggs and cheese together in a bowl. Slowly pour about ¼ cup of the pasta water to the mixture, whisking constantly. Remove the skillet from the heat and pour the egg mixture on top of the pasta and vegetables. Using tongs, stir the sauce into the pasta, swirling it constantly. The residual heat will cook the eggs and it will form a creamy sauce. Add more of the reserved pasta water as needed to form a creamy sauce. Stir in the tarragon and season the pasta with salt and pepper. Garnish with reserved pea shoots. Serve right away.
Cup of Yum
Nutrition Information
Serving
0g
Calories
355kcal
(18%)
Carbohydrates
54.5g
(18%)
Protein
15g
(30%)
Fat
9.2g
(14%)
Saturated Fat
2.4g
(12%)
Polyunsaturated Fat
0g
(0%)
Monounsaturated Fat
0g
(0%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
7.1g
(28%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 355
% Daily Value*
| Serving | 0g | |
| Calories | 355kcal | 18% |
| Carbohydrates | 54.5g | 18% |
| Protein | 15g | 30% |
| Fat | 9.2g | 14% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 7.1g | 28% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.