Fresh Spring Green Carbonara Recipe: Ina Garten’s Seasonal Magic

Spaghetti takes on a vibrant twist with Ina Garten’s spring green carbonara that breathes new life into a classic Italian favorite.

Bright green asparagus and fresh peas dance through silky strands of pasta, creating a dish that sings of seasonal renewal.

The creamy sauce coats each noodle with rich, velvety elegance that melts in your mouth.

Her simple yet sophisticated approach turns a traditional recipe into something extraordinary.

Delicate herbs and sharp pecorino cheese add depth and complexity to every forkful.

The balance of textures and flavors makes this carbonara a standout meal that feels both comforting and sophisticated.

You’ll want to savor every bite of this delightful spring-inspired pasta that transforms an everyday dinner into a memorable culinary experience.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 570 kcal

Servings: 6

Ingredients Used in Ina Garten’s Spring Green Spaghetti Carbonara

• Spaghetti: Silky carrier for vibrant spring flavors, choose high-quality pasta with robust texture.
• Fresh Peas: Sweet green bursts of springtime, select bright green and plump pods.
• Snow Peas: Crisp and delicate vegetable, look for tender pods without blemishes.
• Asparagus: Tender green stalks adding elegant crunch, pick firm and bright green spears.

• Pancetta: Salty Italian bacon creating rich depth, choose well-marbled, high-quality cuts.
• Eggs, Egg Yolks: Creamy sauce binders, select fresh farm eggs for best richness.
• Heavy Cream: Luxurious sauce foundation, opt for organic full-fat cream.
• Parmesan Cheese: Sharp, nutty finishing touch, select freshly grated authentic Italian cheese.

• Scallions: Mild onion freshness, choose bright green and crisp stalks.
• Chives: Delicate herb adding subtle onion notes, select vibrant green stems.
• Lemon: Bright citrus cutting through richness, pick firm, heavy fruits with smooth skin.
• Olive Oil: Smooth cooking fat, choose extra virgin for best flavor.
• Salt, Black Pepper: Essential seasoning enhancers, use freshly ground for maximum impact.

Essentials for Making Ina Garten’s Fresh Carbonara

• Large pot: For boiling pasta and vegetables.
• Medium sauté pan: To cook pancetta evenly.
• Large bowl: For mixing sauce and heating with hot water.
• Tongs: Perfect for tossing pasta and sauce together.
• Whisk: Essential for blending eggs, cream, and pasta water smoothly.
• Paper towels: To drain excess fat from pancetta.
• Cutting board: For chopping scallions, chives, and zesting lemon.
• Sharp knife: To prepare herbs and lemon zest precisely.

Cooking Method for Ina Garten’s Spring Carbonara Dish

Spring Green Pasta Delight

• Water Preparation Hot and Salty

Grab a large pot and fill it with water. Sprinkle in some salt for flavor enhancement. Bring the water to a rolling boil, creating a bubbling environment perfect for cooking.

• Pasta and Veggie Dance

Gently lower spaghetti into the boiling water. After about 8 minutes, introduce snow peas, fresh peas, and asparagus. Let them mingle and cook together for another 2 minutes. Drain everything, keeping a cup of the magical pasta water nearby.

• Pancetta Magic

In a medium pan, warm some olive oil. Add pancetta and let it sizzle and brown beautifully. Once crispy, transfer to a paper towel to rest and drain excess oil.

• Creamy Sauce Creation

Whisk cream, eggs, and a splash of reserved pasta water in a large bowl. This will become the luxurious coating for your pasta.

• Final Symphony

Toss hot pasta and veggies into the creamy mixture. Sprinkle in Parmesan, scallions, chives, lemon zest, and a squeeze of lemon juice. Add pancetta for a salty crunch. Serve immediately with extra cheese and herbs on top.

Swap-Ins & Variations for Ina Garten’s Pasta Recipe

• Replace pancetta with crispy bacon, prosciutto, or diced ham for a different protein punch that adds rich, salty flavor to the dish.
• Skip the pancetta and add roasted mushrooms or smoked tofu cubes to maintain a similar umami depth and texture in the carbonara.
• Experiment with pecorino romano, aged gouda, or sharp cheddar instead of parmesan to create unique flavor profiles that complement the spring vegetables.
• Substitute snow peas with sugar snap peas, replace asparagus with broccolini, or add fresh spinach leaves for extra nutritional variety and color.
• Sprinkle red pepper flakes, add fresh cracked black pepper, or drizzle truffle oil to elevate the carbonara's complexity and personalize your culinary experience.

How to Serve Ina Garten’s Seasonal Spaghetti

• Elevate Your Pasta Experience: Serve this vibrant carbonara on warmed ceramic plates to keep the dish hot and creamy.
• Pair with Fresh Greens: Create a light arugula salad with lemon vinaigrette to complement the rich, creamy pasta and cut through its decadence.
• Wine Companion: Select a crisp white wine like Pinot Grigio or Sauvignon Blanc to balance the dish's richness and enhance the spring vegetable flavors.
• Garnish with Flair: Top with extra fresh chives, a sprinkle of lemon zest, and shaved Parmesan to add brightness and visual appeal to the final presentation.

Plan Ahead: Storing Ina Garten’s Carbonara Dish

• Prep Ahead Strategy: Chop scallions, chives, and measure ingredients in advance to streamline cooking process. This reduces kitchen stress and saves valuable time during meal preparation.
• Refrigerate Smartly: Store leftover carbonara in an airtight container for up to 2 days. Gently reheat with a splash of pasta water to restore creamy texture and prevent sauce from becoming dry.
• Freeze with Caution: Not recommended for freezing due to delicate egg-based sauce that may separate and lose its silky consistency when thawed. Fresh preparation ensures best taste and texture.
• Quick Lunch Transformation: Repurpose cold leftovers into a chilled pasta salad by adding extra fresh herbs, a drizzle of olive oil, and a squeeze of lemon for a refreshing next-day meal option.

Vibrant Spring Green Spaghetti Carbonara Recipe

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4.6 from 30 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s spring green spaghetti carbonara brings classic Italian comfort to home kitchens with fresh seasonal ingredients. Creamy egg-based sauce and crisp green vegetables create a perfect pasta experience you will savor with each delightful bite.

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Ingredients

Scale 1x2x3x

• 12 oz (340 g) spaghetti, such as De Cecco
• 8 oz (227 g) small-diced pancetta
• 2 extra-large eggs
• 2 extra-large egg yolks
• ¾ cup (75 g) freshly grated Italian Parmesan cheese, plus extra for serving
• ½ cup (120 ml) heavy cream
• ½ lb (227 g) snow peas, julienned lengthwise
• 1 cup (150 g) shelled fresh peas (1 lb 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 g) minced fresh chives, plus extra for serving
• 2 tbsps (30 ml) good olive oil
• Kosher salt and freshly ground black pepper
• Zest and juice of 1 lemon

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Instructions

1. Pasta Preparation: Generously salt a large pot of water and cook spaghetti for approximately 8 minutes. During the final 2 minutes, introduce snow peas, fresh peas, and asparagus. Drain the pasta and vegetables, reserving starchy cooking liquid.
2. Pancetta Crisping: In a medium sauté pan, heat olive oil over medium heat. Sauté pancetta for 7-9 minutes until golden-brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
3. Cream Sauce Creation: Warm a large mixing bowl, then whisk together heavy cream, whole eggs, and egg yolks with reserved pasta water until smooth and integrated.
4. Pasta Coating: Immediately transfer hot pasta and vegetables into the cream mixture. Vigorously toss with tongs for 1-2 minutes, ensuring each strand is evenly coated. Adjust sauce consistency by gradually adding reserved pasta water.
5. Final Seasoning: Incorporate Parmesan cheese, scallions, chives, lemon zest, and lemon juice. Season with salt and freshly ground black pepper. Gently fold in crispy pancetta.
6. Serving: Plate the pasta immediately, garnishing with additional chives and a sprinkle of Parmesan cheese. Serve hot to preserve optimal flavor and texture.

Notes

• Ensure Proper Pasta Water: Salt the water generously and reserve some starchy liquid to create a silky, creamy sauce that clings perfectly to spaghetti strands.
• Timing is Crucial: Add green vegetables during the last 2 minutes of pasta cooking to maintain their vibrant color, crisp texture, and maximize nutritional value.
• Warm Bowl Technique: Preheating the mixing bowl prevents sauce from cooling too quickly and helps create a smooth, even coating on the pasta.
• Toss Vigorously: Use tongs to aggressively mix pasta with cream mixture, allowing each strand to absorb the luxurious sauce and prevent egg scrambling.

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

Nutrition

• Serving Size: 6
• Calories: 570
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 210 mg