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spaghetti carbonara with peas and asparagus

Spaghetti Carbonara with Peas and Asparagus

  • Author: Katherine | Love In My Oven
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x


Perfect for spring, this spaghetti carbonara with peas and asparagus is creamy, delicious and so simple! You’ll love it for an easy weeknight meal!


  • 6 slices thick cut bacon
  • 1/2 red onion, sliced thinly
  • 1/2 cup mushrooms, diced
  • 1 cup asparagus, trimmed and diced
  • 1 cup frozen peas
  • 3 egg yolks
  • 1/2 cup heavy cream
  • 1 cup parmesan cheese, divided
  • 1/2 lb spaghetti


  1. In a large skillet over medium-high heat on the stove, fry the bacon until crispy. Remove the bacon with a slotted spoon to a plate lined with paper towels. Discard all of the grease except 2 tablespoons.
  2. Add the onions to the bacon grease and stir-fry them for a few minutes, before adding the mushrooms and asparagus. Cook the veggies until softened, about 6-7 minutes, stirring often. Add the peas and stir. In a small mixing bowl or measuring cup, whisk together the egg yolks, heavy cream and half of the parmesan cheese.
  3. While the veggies are cooking, bring a large pot of salted water to a boil on the stovetop, adding the spaghetti and cooking it until just al dente, about 7 minutes. When the spaghetti is done cooking, drain it, reserving a cup of the salty pasta water.
  4. Add the cooked spaghetti to the pan with the veggies, followed by the cream/parmesan/egg yolk mixture, and stir to combine everything.  If the pasta is very thick, add a tablespoon of two of the reserved pasta water to get everything nice and creamy.
  5. Add the remaining parmesan cheese and crisped up bacon to the pan, and serve immediately.

Leftovers can be stored in an airtight container, in the fridge, for 2-3 days.

  • Category: dinner
  • Method: stovetop
  • Cuisine: Italian

Keywords: spaghetti carbonara with peas // primavera carbonara

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