Easy Pea & Spinach Carbonara

Easy Pea & Spinach Carbonara

4 Reviews
From: EatingWell Magazine, January/February 2019

Fresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don't get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ tablespoons extra-virgin olive oil
  • ½ cup panko breadcrumbs, preferably whole-wheat
  • 1 small clove garlic, minced
  • 8 tablespoons grated Parmesan cheese, divided
  • 3 tablespoons finely chopped fresh parsley
  • 3 large egg yolks
  • 1 large egg
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 (9 ounce) package fresh tagliatelle or linguine
  • 8 cups baby spinach
  • 1 cup peas (fresh or frozen)


  • Prep

  • Ready In

  1. Put 10 cups of water in a large pot and bring to a boil over high heat.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.
  3. Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.
  4. Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve ¼ cup of the cooking water. Drain and place in a large bowl.
  5. Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 430 calories; 15 g fat(4 g sat); 8 g fiber; 54 g carbohydrates; 20 g protein; 53 mcg folate; 223 mg cholesterol; 2 g sugars; 0 g added sugars; 8,198 IU vitamin A; 50 mg vitamin C; 246 mg calcium; 6 mg iron; 586 mg sodium; 160 mg potassium
  • Nutrition Bonus: Vitamin A (164% daily value), Vitamin C (83% dv), Iron (33% dv), Calcium (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 fat, 1 vegetable, ½ high-fat protein, ½ medium-fat protein

Reviews 4

September 30, 2019
profile image
By: Ally Sorrells
I love this lighter version of my favorite pasta dish! Will definitely be making it again next time I have a pasta craving.
August 04, 2019
profile image
By: Eve in NYC
This is much better as a left-over. It wasn't till I completed this recipe that I realized how much practically raw egg remains in the finished product. (My supermarket stocks more than a dozen kinds and brands of eggs, but none was marked "pasteurized.") So I was much more comfortable with this dish when I sauteed a portion in a skillet, thus giving the egg portion some more cooking time. In addition, I found that this recipe took way over 20 minutes to prepare. Like a previous reviewer, I used traditional pasta, since my supermarket didn't have fresh noodles. The previous reviewer's technique of adding the spinach and peas when the pasta needed a minute more to cook worked well.
January 29, 2019
profile image
By: ennej
Our family loved this recipe and we'll make it again. The breadcrumb topping was delicious. The only thing we changed was to use dried pasta. We cooked it until it was almost done and then added the spinach and peas. Yum!!
January 13, 2019
profile image
By: TennesseeMBA
I did not make any changes - however, the spinach was a bit overpowering. I'd probably back off the amount on the next dish. Very good.
More Reviews