Spring Pasta Carbonara with Garlic Olive Oil
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There’s something about spring vegetables tossed with pasta that just feels right.
This Spring Pasta Carbonara is lighter than the traditional version, but still creamy and comforting. The asparagus brings freshness, the peas add sweetness, and those shavings of Parmesan melt gently into the warm pasta.
Instead of heavy cream, we let the eggs and pasta water create that silky texture — and the real secret here is our Garlic Premium Olive Oil. It gives you that deep garlic flavor without overpowering the dish. Smooth, balanced, and perfectly infused.
I love recipes like this because they feel elegant, but they’re actually simple to make. A handful of good ingredients, handled well, and dinner feels special.
Serve it with a crisp salad and a glass of wine, and you’ve got spring on a plate.
Spring Pasta Carbonara with Garlic Olive Oil
Rated 5.0 stars by 1 users
Category
Main Courses
Author:
https://shopevoo.com
Servings
Serves 4
Prep Time
15 minutes
Cook Time
15 minutes
A light and creamy Spring Pasta Carbonara made with asparagus, peas, eggs, Parmesan, and Garlic Premium Olive Oil for a fresh seasonal twist on a classic.
Ingredients
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12 oz spaghetti or linguine
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1 tablespoon Garlic Premium Olive Oil (plus more for finishing)
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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½ cup fresh or frozen peas
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3 large eggs
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¾ cup freshly grated Parmesan cheese (plus more for garnish)
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½ teaspoon freshly ground black pepper
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Salt, for pasta water
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Optional: fresh parsley for garnish
Directions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, heat Garlic Premium Olive Oil in a large skillet over medium heat. Add asparagus and sauté for 3–4 minutes until tender-crisp. Add peas and cook 1 minute more. Remove from heat.
In a bowl, whisk together eggs, Parmesan, and black pepper until smooth.
Add drained hot pasta to the skillet with vegetables.
Remove skillet from heat and quickly stir in the egg mixture, tossing continuously. Add a splash of reserved pasta water as needed to create a silky sauce.
Continue tossing until the sauce coats the pasta and becomes creamy.
Plate immediately and garnish with additional Parmesan and a light drizzle of Garlic Premium Olive Oil.
Recipe Note
Tracey’s Notes
- Work quickly when adding the eggs so they create a sauce instead of scrambling.
- Reserve plenty of pasta water — it’s the key to a smooth carbonara.
- A final drizzle of Garlic Olive Oil right before serving adds beautiful aroma.