Carbonara pasta with vegetables

Spaghetti carbonara is an excellent classic, but it sometimes seems a little boring on the plate. As nature wakes up in spring, let a batch of spaghetti wake up! In addition to carbonara, we also press peas, carrots and indomitable asparagus. So the creamy and rich dish gets a slightly fresh flavor and a nice contrast in color and texture.

Carbonara pasta with vegetables

  • 200 grams of spaghetti
  • 3 egg yolks
  • 150gm frozen peas
  • 250 g of asparagus
  • 1 carrot
  • clove of garlic
  • 50 gm parmesan cheese
  • 30 grams of bacon
  • olive oil spoon
  • pepper
  • Sol


1. Remove the woody ends of the asparagus, cut off the tops and cut the remaining stem in half. Cut each in half lengthwise and cut into equal sticks, leaving the tops whole.

2. Peel a carrot and cut it into three equal lengths, which are also cut into thin sticks.

3. Grate the Parmesan cheese finely and mix it with the three egg yolks.

4. Cut the bacon into sticks.

5. Peel a clove of garlic and grate it.

6. Pour water into a large whisk, add plenty of salt and bring to a boil.

7. In a large frying pan, pour 1 tablespoon of olive oil and add a clove of garlic. When the oil is hot, add the asparagus and bacon to the skillet. Stir over medium to high heat and fry for two minutes.

8. Add frozen peas and carrots. Roast the vegetables to soften, about 6 minutes.

9. Salt it with a pinch of salt and a pinch of pepper, remove the garlic clove after roasting.

10. Shake the spaghetti in a saucepan with dill and cook according to the directions on the package.

11. When it is cooked, transfer it to the pan using tongs to add the liquid in which it was cooked. Reduce the heat under the pan and mix the spaghetti with the vegetables.

12. Shake the yolk and Parmesan mixture into the skillet. In a bowl where the yolk was, pour half a tablespoon of water from the pasta. Stir and pour into the skillet.

13. Mix the contents of the tray well. The goal is creamy pasta in a silky sauce that blends easily. If the sauce is too thick, add a little more pasta liquid.

14. Serve spaghetti carbonara immediately, but before you begin, season it boldly and sprinkle with freshly grated Parmesan cheese.

we cook

We are Tjaša Vede and Blaž Mikuljan. Cooking is the area we prefer to reside in. Whether it’s satisfying munching in pubs, enthusiastic browsing while wandering or coordinated creativity on the home cooking battlefield – we’re always on the lookout for new ingredients, procedures, and ways to prepare dishes. We are completely unlike the traditionalists. The preparation of traditional dishes remains the prerogative of our grandmothers, they completely master them, and are also happy to pamper us with them. But when we turn to the traditional recipe, we honestly add it in our own style. You can follow us on the blog

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