How can I store this pasta carbonara?

You can store the pasta covered in the refrigerator for 2 days. You can also freeze the pasta covered and thaw it in the refrigerator; you can reheat it in the microwave with a splash of milk, or with extra cheese on top and another splash of milk when gratinating in the oven.

What is guanciale and what can I substitute it with?

Guanciale is traditional Italian cured pork jowl. It is fattier and more pungent than regular bacon, which gives carbonara its unique flavour. Can't find it? Then replace it with pancetta or high-quality smoked bacon. For a vegetarian version, you can omit the bacon or replace it with sautéed mushrooms with some extra salt.

Why should I save the cooking liquid for the sauce?

The pasta cooking water is full of starch. This is the "secret ingredient" that ensures the eggs and cheese bind into a smooth, creamy sauce instead of a lumpy mess. It also helps to make the pasta supple again if it has been sitting for too long.

How do I prevent the eggs from scrambling (scrambled eggs) when making carbonara?

The trick is controlled heat. Mix the egg-cheese mixture into the pasta while the pan is on a very low heat (or even off the heat). Keep stirring constantly. The residual heat of the pasta is often enough to cook the sauce into a creamy consistency without the egg curdling.

Can I make the pasta carbonara with asparagus in advance?

Carbonara is best served immediately. As the pasta cools, it absorbs the sauce and the dish becomes sticky. If you do need to reheat it, add a small splash of hot water or extra pasta water while gently warming it in a pan to restore its creaminess.

Pasta carbonara with asparagus, peas, and sugar snap peas

Name: Pasta carbonara with asparagus, peas, and sugar snap peas
Cook time: 25 min
Total time: 25 min
Yield: 4p
Ingredients: 300g spinach vegetable pasta; 250g sugar snap peas; 250g peas, fresh or frozen; 1 pack small green asparagus; 4 egg yolks; 300g freshly grated Parmesan cheese; 250g guanciale; Salt and pepper

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25min

•

Easy

Craving an Italian classic with a fresh, healthy twist? This Pasta Carbonara with asparagus, peas, and sugar snap peas is the perfect way to add more colour to your plate without compromising on that beloved, creamy texture. By using spinach vegetable pasta and a generous portion of green seasonal vegetables, you give this traditional favourite a light upgrade. In just 25 minutes, you can serve a restaurant-worthy dish. Ideal for a weeknight dinner!

Ingredients

What do you need?

Quantity: 4p

300g spinach vegetable pasta
250g sugar snap peas
250g peas, fresh or frozen
1 pack small green asparagus
4 egg yolks
300g freshly grated Parmesan cheese
250g guanciale
Salt and pepper

Make it veggie!

Do you prefer to make the pasta vegetarian? Then omit the guanciale.

Preparation method

How do you make this?

Cut the guanciale into strips, let it melt, then fry until crispy in a large pan. If necessary, drain the excess fat and set the guanciale aside.

Boil the sugar snap peas, peas, and asparagus for 2 minutes in boiling salted water, refresh under cold water, and let drain. Also cook the pasta as indicated on the package, drain, and keep the cooking water.

Mix the yolks and 200 g of grated cheese together with pepper and salt and add a ladle of cooking water. Pour the pasta back into the large pot where the guanciale was cooked and place it on the heat, add the cheese mixture and stir well for 2 to 3 minutes until you have a nice creamy sauce. Finally, stir in the bacon and vegetables and serve with the remaining grated cheese.

If the mixture becomes too sticky and dry – that is when the pasta stands still – just stir in some cooking water again, it works wonders!

Tips

Vary with seasonal vegetables. Also try a different vegetable paste (e.g. tomato).
With the egg whites, you can make a white omelette: add a spoonful of yogurt of your choice, fresh herbs, salt and pepper, etc. Then fry it like an omelette.
Guanciale is cured 'jowl meat' or bacon cut from pork jowls: This is the classic bacon Italians use for pasta carbonara. You can replace it with smoked or salted bacon.