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Summer Spaghetti Carbonara
with asparagus coins / peas / squash

Active: 40 min Total: 40 min
Italian carbonara is one of those dishes that comes together like magic. Very hot pasta gently cooks eggs to transform them into a rich creamy sauce. This vegetarian version gets a lighter, summer twist with peas, squash and a topping of fresh basil and crisp asparagus coins.
Tags

Ingredients

Metric
Servings:
4
Summer Spaghetti Carbonara:
  • Cheese, parmesan - 3 oz, grated
  • Squash, any variety (like zucchini or yellow squash) - 1/2 lb, cubed
  • Asparagus - 10 oz, sliced into coins
  • Sweet peas, frozen or fresh - 1 cups, defrosted
  • Basil, fresh - 4 leaves, sliced
  • Eggs - 2
  • Lemons - 1/2, zest of
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Pasta, spaghetti or linguini - 8 oz
  • Black pepper - 1/2 tsp

Nutrition Facts

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Prep

  1. Cheese - Grate cheese. (Can be done up to 5 days ahead)
  2. Squash / Asparagus - Prep as directed. (Can be done up to 2 days ahead)
  3. Peas / Basil - If using frozen peas, rinse under warm tap water to defrost. Slice basil.
  4. Make sauce - Whisk eggs, cheese and lemon zest together. (You want this sauce ready to go so that it can be tossed with pasta just after it finishes cooking.)

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Make

  1. Bring a saucepan of salted water to boil. If you've never made carbonara before, check out this video.
  2. While water boils, heat a large skillet with first part of oil over medium-high heat. Add asparagus coins and saute until golden and crisp, 2 to 3 minutes. Set asparagus aside and return pan to heat.
  3. Add pasta to boiling water and cook until al dente, tender but not soggy. Reserve 1/4 cup (59 mL) of pasta water (amount is for 4 servings, adjust accordingly).
  4. While pasta cooks, add second part of oil and squash to skillet. Saute until squash is tender, 5 to 6 minutes. In the last minute of cooking, add peas and saute just to heat through.
  5. Add reserved pasta water to skillet and then turn off heat. (This is the key to a creamy sauce - if the burner is on when you add eggs, they will scramble instead of turning saucy.)
  6. Working quickly so that the pasta stays hot, drain pasta and add to skillet. Pour egg sauce over hot pasta and toss vigorously with tongs or two forks at least 20 times, until eggs form a creamy sauce. (The eggs will cook as you toss them in.)
  7. Transfer pasta to a serving plate and top with asparagus coins and basil. Finish the dish with fresh cracked black pepper and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (161)
Gluten-free (11)
Paleo (12)
Vegetarian (25)

55 reviews

Used yellow squash and really enjoyed this dish!

By: Zach
Posted: Jun 28, 2019
Diet: Original
0 Helpful

Used 1/2 spaghetti squash and 1/2 pasta. No zucchini bc couldn’t find it in stores. With asparagus and peas, oh so yummy!!

By: Juliana
Posted: Jan 28, 2019
Diet: Vegetarian
0 Helpful

Made this with paleo pasta and without the cheese. Not as creamy of a sauce as regular carbonara, but still came out pretty well.

By: Sundi
Posted: Jun 17, 2017
Diet: Original
0 Helpful

Used a butternut squash because that's all there was and it really added a nice flavour and texture! This will definitely be one of my favourites!

By: bobbi
Posted: Jun 03, 2017
Diet: Original
0 Helpful

not bad. used leftover asparagus instead of squash

By: Laura
Posted: May 08, 2017
Diet: Original
0 Helpful

Pretty bland. I used half Parmesan and half Manchego but I don't think that made much difference.

By: Danica
Posted: Mar 13, 2017
Diet: Original
0 Helpful