Ina Garten’s Spring Green Spaghetti Carbonara Recipe for Seasonal Dinners

Ina Garten’s spring green spaghetti carbonara bursts with vibrant seasonal freshness, transforming a classic Italian dish into a verdant celebration of green vegetables.

Crisp garden produce mingles with silky pasta, creating a harmonious blend of textures and flavors.

Delicate snow peas, tender asparagus, and sweet green peas elevate this traditional recipe beyond its rustic roots.

Salty pancetta adds depth and richness, while creamy eggs and Parmesan cheese bind the ingredients into a luxurious sauce.

Bright scallions and chives provide a sharp, aromatic counterpoint to the rich base.

Zesty lemon cuts through the heaviness, making each bite feel light and refreshing.

Seasonal ingredients sing together in perfect culinary harmony: a perfect weeknight dinner that impresses without demanding hours in the kitchen: bon appétit!

What Makes Ina Garten’s Spring Green Spaghetti Carbonara So Fresh

• Burst with Spring Freshness: This carbonara celebrates seasonal vegetables like snow peas, asparagus, and fresh peas, delivering a vibrant, crisp flavor profile that captures the essence of springtime on a plate.
• Creamy Texture Perfection: The combination of eggs, cream, and reserved pasta water creates an incredibly smooth, silky sauce that clings beautifully to the spaghetti, ensuring each bite is luxuriously coated with rich, velvety goodness.
• Quick Gourmet Transformation: In just 25 minutes, home cooks can elevate a simple pasta dish into a restaurant-worthy meal, using minimal ingredients and straightforward techniques that make sophisticated cooking feel effortless and approachable.

Ingredients for Ina Garten’s Spring Green Spaghetti Carbonara

• Spaghetti: Classic Italian pasta that serves as the base of the dish, preferably high-quality bronze-cut variety.
• Snow Peas: Crisp spring vegetable that adds fresh green color and light crunch.
• Fresh Peas: Sweet and tender green peas that bring delicate spring flavor.
• Asparagus: Tender green vegetable that provides earthy notes and seasonal freshness.

• Pancetta: Italian cured pork that adds rich, salty flavor and crispy texture.
• Eggs, Egg Yolks: Creamy binding agents that create silky sauce texture.
• Heavy Cream: Smooth ingredient that helps create luxurious sauce consistency.
• Parmesan Cheese: Sharp, aged cheese that provides deep umami and salty undertones.

• Scallions: Mild onion-like herb that adds light, fresh green flavor.
• Chives: Delicate herb with mild onion taste that provides bright garnish.
• Lemon Zest: Citrus outer peel that introduces bright, aromatic notes.
• Lemon Juice: Acidic component that balances rich sauce.
• Salt, Black Pepper: Essential seasonings that enhance overall dish flavor.
• Olive Oil: Classic Italian cooking fat that helps cook pancetta smoothly.

Cooking Instructions for Spring Green Spaghetti Carbonara

Step 1: Boil Pasta and Vegetables

• Snow peas
• Fresh peas
• Asparagus

Cook for additional 2 minutes. Drain pasta and vegetables together.

Step 2: Sizzle Pancetta

Heat olive oil in a medium sauté pan over medium heat. Cook pancetta until golden brown and crispy, about 7-9 minutes. Transfer to a paper towel-lined plate.

Step 3: Create Creamy Sauce

• Heavy cream
• Whole eggs
• Egg yolks
• Reserved pasta water

Step 4: Combine Pasta and Sauce

Immediately add hot pasta and vegetables to the sauce. Toss thoroughly for 1-2 minutes until pasta absorbs sauce. Add extra pasta water if needed for creaminess.

Step 5: Finish and Garnish

• Parmesan cheese
• Scallions
• Chives
• Lemon zest
• Lemon juice
• Salt
• Black pepper

Add crispy pancetta. Sprinkle with extra chives and Parmesan. Serve immediately while hot.

Tips for Success with Ina Garten’s Spring Green Carbonara

• Prep Eggs Perfectly: Remove eggs from the refrigerator 30 minutes before cooking to ensure they reach room temperature, which helps create a smoother, more luxurious carbonara sauce.
• Blanch Veggies Briefly: Toss green vegetables into boiling pasta water for exactly 2 minutes to preserve their vibrant color, crisp texture, and fresh flavor.
• Pasta Water is Liquid Gold: Reserve at least 1 cup of starchy cooking water, which acts as a magical binding agent to help create a silky, emulsified sauce.
• Warm Your Mixing Bowl: Rinse the serving bowl with hot tap water before adding ingredients to maintain optimal sauce temperature and prevent egg scrambling.
• Swift Sauce Mixing Technique: Immediately combine hot pasta with sauce after draining, allowing residual heat to gently cook eggs and create a creamy, glossy coating.

Keeping Ina Garten’s Spring Carbonara Fresh

• Preserve Freshness: Transfer carbonara to a glass container with an airtight seal. Glass maintains food quality better than plastic and prevents odor absorption. Refrigerate promptly within 2 hours of cooking to maintain optimal taste and texture.
• Quick Reheating: Create a moisture barrier by adding two tablespoons of reserved pasta water or cream before warming. Use low-medium microwave power, stirring every 30 seconds to distribute heat evenly. Stop heating when pasta reaches steaming temperature to prevent overcooking and texture degradation.
• Extended Storage: For longer preservation, freeze individual portions in freezer-safe containers. Wrap tightly with plastic wrap, then add a protective layer of aluminum foil. Carbonara freezes well for up to 2 weeks, ensuring you can enjoy this delightful meal even days after initial preparation.

Variations to Try on Spring Green Spaghetti Carbonara

• Veggie Lover's Carbonara: Swap pancetta with roasted mushrooms, zucchini, and bell peppers. Use vegetable broth instead of pasta water for extra flavor depth.
• Spicy Mediterranean Carbonara: Add red pepper flakes, swap scallions with kalamata olives, and incorporate crumbled feta cheese. Garnish with fresh basil leaves for a zesty Mediterranean touch.
• Protein Power Carbonara: Replace pancetta with grilled chicken or crispy bacon. Mix in quinoa or edamame for additional protein boost. Sprinkle toasted pine nuts for extra crunch.
• Gluten-Free Green Carbonara: Use zucchini noodles or gluten-free pasta. Keep the green vegetable mix and creamy sauce intact. Add nutritional yeast for a cheesy flavor without dairy.

Final Word on Ina Garten’s Spring Green Carbonara

Green spaghetti carbonara showcases spring’s culinary magic with Ina Garten’s masterful recipe.

Spring vegetables dance through creamy pasta, creating Mediterranean-inspired comfort.

Pancetta adds savory depth while fresh herbs brighten each delectable bite.

Lemon zest provides unexpected sparkle against rich parmesan notes.

Seasonal ingredients harmonize in this sophisticated pasta celebration.

Passionate cooks, share this delightful recipe across social platforms, tag friends who adore Italian cuisine, and spread culinary joy with your newfound gastronomic treasure.

Ina Garten Spring Green Spaghetti Carbonara Recipe

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4.8 from 39 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Ina Garten’s spring green spaghetti carbonara brings fresh Mediterranean flavors to classic Italian comfort. Green peas and asparagus dance through creamy pecorino and pancetta, creating a luxurious pasta experience that celebrates seasonal ingredients with elegant simplicity.

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Ingredients

Scale 1x2x3x

Pasta and Protein:

• 12 ounces (340 grams) spaghetti, such as De Cecco
• 8 ounces (227 grams) small-diced pancetta

Vegetables and Herbs:

• ½ pound (227 grams) snow peas, julienned lengthwise
• 1 cup (150 grams) shelled fresh peas (1 pound in the pod), or frozen peas
• 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
• 5 scallions, white and green parts, thinly sliced diagonally
• ¼ cup (15 grams) minced fresh chives, plus extra for serving

Dairy, Eggs, and Seasonings:

• 2 extra-large eggs
• 2 extra-large egg yolks
• ½ cup (120 milliliters) heavy cream
• ¾ cup (75 grams) freshly grated Italian Parmesan cheese, plus extra for serving
• 2 tablespoons (30 milliliters) good olive oil
• Kosher salt and freshly ground black pepper
• Zest and juice of 1 lemon

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Instructions

1. Heat a large pot of water, seasoning it with of salt. Submerge the spaghetti and cook for approximately 8 minutes, ensuring occasional stirring to prevent sticking.
2. Carefully add snow peas, fresh peas, and asparagus to the pasta during the final 2 minutes of cooking. Drain the combined pasta and vegetables, reserving of the starchy cooking liquid.
3. In a medium sauté pan (25-28 centimeters), warm olive oil over medium heat. Introduce pancetta and sauté for 7-9 minutes, rotating periodically until achieving a golden-brown color and crisp texture.
4. Transfer the crispy pancetta to a paper towel-lined plate to absorb excess oil, allowing it to rest and maintain its crunchiness.
5. Prepare a large mixing bowl by warming it with hot tap water, then emptying completely. Whisk together heavy cream, whole eggs, additional egg yolks, and of reserved pasta water until smoothly integrated.
6. Immediately transfer the hot pasta and vegetables into the cream mixture. Using tongs, vigorously toss for 1-2 minutes, ensuring each strand is evenly coated and absorbs the silky sauce.
7. Gradually incorporate additional reserved pasta water to maintain a luxurious, creamy consistency.
8. Introduce of grated Parmesan cheese, finely chopped scallions, delicate chives, fresh lemon zest, and bright lemon juice. Season with salt and freshly ground black pepper.
9. Gently fold the crispy pancetta into the pasta, ensuring even distribution.
10. Plate the pasta immediately, garnishing with additional chives and a sprinkle of Parmesan cheese. Serve piping hot for optimal flavor and texture.

Notes

• Grab room temperature eggs to ensure a smooth, velvety sauce texture that blends seamlessly.
• Quick vegetable blanching keeps them vibrant and crisp, adding fresh flavor and color to the dish.
• Reserve pasta water as a secret weapon for adjusting sauce consistency and enhancing overall creaminess.
• Warm your mixing bowl with hot tap water to maintain optimal sauce temperature and prevent egg scrambling.
• Combine pasta and sauce instantly for a silky, perfectly emulsified result that coats every single noodle.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (about 3 cups or 512g)
• Calories: 1018
• Sugar: 6g
• Sodium: 965mg
• Fat: 33g
• Saturated Fat: 11g
• Carbohydrates: 133g
• Fiber: 7.5g
• Protein: 33g
• Cholesterol: 186mg