Pea and Asparagus Pasta Carbonara

An untraditional twist to pasta carbonara with fresh spring flavors and loaded with veggies.  This is an easy weeknight dish that will satisfy the pasta lover in you! 

Course Dinner
Cuisine Italian, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 12 oz of flat noodle pasta or veggie noodles
  • 1 tbsp olive oil or avocado oil
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • 1/2 tsp black pepper
  • sea salt
  • 1.5 cups fresh or frozen sweet peas, shelled
  • 2 cups this asparagus, trim the woody ends and cut into 1/2 inch pieces
  • 1/2 cup freshly grated parmesan cheese
  • 2 pasture raised egg yokes, room temperature
  • 1/2 lemon, zested and juiced


  1. In a large pot boil water for pasta, once boiling liberally salt.  Add pasta and cook according to the package.  NOTE: If you are using veggie noodles do not salt water and wait to boil water until after asparagus and peas are cooked.  

  2. In a large skillet heat olive oil.  Add shallot and garlic, cook for 2-3 minutes. Add black pepper and salt. 

  3. Add peas and asparagus to the skillet and cook for 4-5 minutes until slightly soft.  NOTE:  If using veggie noodles add to boiling salted water now. 

  4. While vegetables are cooking, in a bowl add egg yokes and parmesan cheese.  Whisk lightly.  When pasta is done cooking, reserve 1 cup of the cooking water.  

  5. Drain pasta, add to skillet with the peas and asparagus.  Remove from heat.

  6. In the bowl with the egg yokes add one tablespoon of hot pasta water at a time to the mixture while stirring.  Keep adding water until egg mixture is thinned.  Careful not to add hot liquid to quickly or you will cook the egg yokes.  

  7. Pour egg mixture over the pasta and veggies in the skillet.  

  8. Add lemon juice and zest.  Toss gently.

  9. Serve the fresh parmesan shaved on top and fresh parsley.