Summer vegetable carbonara (2024)

Home > Carbonara recipes > Summer vegetable carbonara

• Published:16 Jun 18
• Updated:18 Mar 24

• Test kitchen approved

There’s no weeknight dinner more comforting than creamy, cheesy carbonara. We’ve added fresh mint, peas and broccoli to give this Italian classic a summery twist.

Ingredients

• 400g spaghetti
• Extra-virgin olive oil.
• 1 finely chopped onion
• 100g pancetta lardons
• 150g chopped tenderstem broccoli
• 200g frozen peas
• 4 whole free-range eggs with 2 egg yolks
• Large handful of chopped fresh mint
• Freshly grated parmesan and a squeeze of lemon juice, to serve

Method

1. Cook the spaghetti in a large pan of boiling water for 10 minutes or until al dente. Drain, then drizzle with extra-virgin olive oil.
2. Meanwhile, in a large frying pan, heat a glug of olive oil and fry the onion over a medium heat for 5-8 minutes until softening. Add the pancetta lardons and broccoli; fry for 5 minutes or until the pancetta is crisp.
3. Add the peas to the pancetta pan and cook for 2 minutes, then turn off the heat. Add the still-hot pasta with another glug of extra-virgin olive oil and toss. Leave for 1 minute.

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See Also

Pasta alla Carbonara Recipe | Gimme Some Oven

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4. Beat 4 whole eggs with 2 egg yolks, then stir into the pasta with the chopped fresh mint. Taste, season, then serve straightaway with freshly grated parmesan and a squeeze of lemon juice.

Nutrition: per serving

• Published:16 Jun 18
• Updated:18 Mar 24

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