Summer Spaghetti Carbonara
with bacon / asparagus / squash
Once you've mastered this classic, creamy Italian dish at home, you'll find opportunities to make all sorts of variations. We've added a few seasonal vegetables to our version that was a summer favorite in 2016.
Smarts: The key to a creamy carbonara sauce is working quickly. The raw eggs gently cook as soon as they come in contact with the hot pasta. Check out this short video to see how it's done!
Smarts: The key to a creamy carbonara sauce is working quickly. The raw eggs gently cook as soon as they come in contact with the hot pasta. Check out this short video to see how it's done!
Tags
Ingredients
Summer Spaghetti Carbonara:
- Cheese, parmesan - 3 oz, grated
- Bacon - 8 slices, chopped
- Squash, any variety - 1/2 lb, cubed (like zucchini or yellow squash)
- Asparagus - 1/2 lb, ½” / 1.3cm pieces
- Peas, frozen or fresh - 1 cup
- Eggs - 2
- Lemon zest - 1 tsp
- Oil, cooking - 1 Tbsp
- Pasta, spaghetti or linguini - 8 oz
- Black pepper - 1/2 tsp
- Red pepper flakes (opt) - 1/2 tsp
Nutrition Facts
Amount Per Serving
Calories
459
Just a moment...
% Daily Value
Total Fat
18g
28%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
129mg
43%
Just a moment...
Sodium
759mg
32%
Just a moment...
Total Carbohydrate
53g
18%
Just a moment...
Dietary Fiber
8g
33%
Just a moment...
Sugars
5g
Just a moment...
Protein
25g
Just a moment...
Prep
- Cheese / Bacon - Prep as directed. (Can be done up to 5 days ahead)
- Squash / Asparagus - Prep as directed and combine. (Can be done up to 2 days ahead)
- Peas - If using frozen peas, defrost in the microwave. If using fresh, cover with a damp paper towel and heat in the microwave until tender, 2 to 3 minutes on high.
- 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
- Bring a saucepan of salted water to boil. If you've never made carbonara before, check out this video.
- While water boils, heat a large skillet with oil over medium-high heat. Add squash and asparagus with a pinch of salt. Saute until vegetables are tender, 4 to 5 minutes. Set aside.
- 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).
- While pasta cooks, add chopped bacon to heated skillet and saute until bacon is crisp, 6 to 7 minutes.
- Add reserved pasta water to bacon and then turn off heat. (This is important - if the burner is on when you add eggs, they will scramble instead of turning saucy.)
- 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.)
- Stir in squash, asparagus and peas.
- Transfer pasta to a serving dish. Top with fresh cracked black pepper and red pepper flakes. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
459
Just a moment...
% Daily Value
Total Fat
18g
28%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
129mg
43%
Just a moment...
Sodium
759mg
32%
Just a moment...
Total Carbohydrate
53g
18%
Just a moment...
Dietary Fiber
8g
33%
Just a moment...
Sugars
5g
Just a moment...
Protein
25g
Just a moment...
Reviews
Ratings
46 reviews
Love all the veggies and the light version without cream and butter. I would just dice the zucchini smaller.
0 HelpfulUsed turkey bacon. Next time I will reserve a bit more pasta water. Left out lemon rind. Reheating leftovers, I will add some broth. So good!
0 HelpfulIt was really good !! Should have added a bit more salt probably but otherwise, a great meal ! And not that heavy feeling of the usual heavy cream carbonara. Here, it still feels like a light meal and i actually love the lemon zest in the recipe !
0 Helpful