I'll always remember that enchanting evening in Italy last summer. Twirling a strand of perfectly cooked pasta, I closed my eyes and savored the exquisite carbonara, where creamy sauce mingled beautifully with salty pancetta. Maybe it was the picturesque vineyard setting, or perhaps it was the chef's family recipe, but I've been yearning for those flavors ever since.

I'm thrilled to announce an exciting collaboration with a leading pasta brand in the coming months! I can't share all the details just yet, but trust me when I say you won't believe the adventure ahead. More updates to come, but first, let’s celebrate something special!

April 6th marks World Carbonara Day, and I'm marking the occasion with my vibrant spring twist on this classic dish.

I'm enhancing the traditional recipe by adding an abundance of vegetables and fresh greens that scream “spring.” Keep reading to discover how my Lemony Pasta Carbonara with Peas and Zucchini came together. I believe this dish will become a staple at my dinner parties all summer long. Want to join the fun? You can take part in the first-ever #CarbonaraChallenge! Cook your favorite Carbonara, share it on social media, and challenge your friends to join in. Remember, pasta equals love!

For those unfamiliar, classic carbonara consists of egg, Pecorino Romano cheese, guanciale or pancetta, and freshly cracked black pepper, all tossed with al dente spaghetti for that creamy dream dish. This version, however, caters more to my preferences. While I enjoy indulgence, I prefer a pasta dish packed with veggies for regular meals. That's why I've added zucchini noodles to mimic the pasta strands, boosting the vegetable content. Each forkful of Barilla Collezione Bucatini now comes with a twist of green! Frozen peas are my go-to shortcut veggie; no prep needed, they add color and nutrients, and my kids adore them.

lemony pasta carbonara ingredientsgrating cheese on lemony pasta carbonara

Have you tried bucatini yet? It's my absolute favorite pasta shape! Bucatini resembles thick spaghetti on the outside but has a hollow center, allowing it to soak up all that delicious sauce. Believe me, you’ll want every bite infused with flavor. I was so pleased to find this artisanal pasta that boasts a homemade texture and allows the sauce to cling perfectly.

Interestingly, this dish achieves its creamy texture without any cream! The richness comes solely from egg yolks, which provide the ideal thickness (save the whites for breakfast omelets).

lemony pasta carbonara plated

When combining the sauce with pasta, remember to add it gradually while tossing everything together. This technique ensures that the silky sauce coats each perfectly cooked strand of pasta.

I can't wait to see your take on this recipe! If you participate in the #CarbonaraChallenge, tag me so I can admire your creation. For even more recipe ideas, hop right here.

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Print Recipe

Description

If you're after a light and flavorful carbonara dish, this recipe is just what you need!

Ingredients

  • 1 box Bucatini
  • 1 medium zucchini, spiralized
  • 1 cup frozen peas
  • 1 cup grated pecorino Romano cheese
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon extra virgin olive oil
  • 5 egg yolks
  • 1/2 cup milk
  • Zest and juice of 1 lemon
  • Kosher salt and freshly ground black pepper

Instructions

  1. Bring a large pot of water to a boil.
  2. In a bowl, whisk together egg yolks, half the cheese, and milk. Season with salt and set aside.
  3. Cook pasta according to package instructions, reserving ½ cup of the cooking water.
  4. Sauté zucchini and peas in olive oil for about 30 seconds, then turn off the heat.
  5. Add the cooked pasta to the pan with zucchini and peas.
  6. While tossing, gradually add the egg yolk mixture and 2 tablespoons of reserved cooking water.
  7. Stir in the remaining cheese, then top with mint, lemon zest, juice, a generous pinch of salt, and black pepper to taste.
  8. Give everything another good toss before serving and enjoy!

Comments (5)

  1. Roberta says: April 10, 2019 at 3:32 pm

    What can I use instead of milk without changing the rest of the recipe?

    Reply
  2. Kelti says: July 1, 2020 at 5:36 pm

    We make this all the time… it’s so good!

    Reply
  3. Claire says: November 28, 2020 at 11:21 pm

    This has officially become a favorite in our household – I used oat milk and parmesan, and it was delicious. Even tasty cold for lunch the next day!

    Reply
  4. Bruce R says: April 26, 2022 at 11:31 am

    This was fantastic. A wonderful choice for a birthday dinner.

    Just a clarification for Instructions #2:
    “In a bowl, mix egg yolks, half the cheese, and milk.”
    It should read “In a bowl, mix egg yolks, milk, and half the cheese,” not half the cheese and half the milk.

    Instruction #3 mentions “Reserve ½ cup of cooking water.”
    Also, in Instruction #6: “…along with 2 tablespoons of cooking water.” Should I discard the extra water?

    Reply
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