Ina Garten’s Spring Green Spaghetti Carbonara brings a seasonal twist to a traditional Italian favorite. While classic carbonara is rich and indulgent, this version lightens things up with vibrant green vegetables like peas, asparagus, and fresh herbs—making it perfect for springtime dinners. It’s a comforting dish with a refreshing, garden-fresh feel.

With a creamy egg-based sauce, crispy pancetta, and tender pasta, it balances richness with brightness in every bite.

What Is Ina Garten Spring Green Spaghetti Carbonara?

Ina Garten’s Spring Green Spaghetti Carbonara is a creamy spaghetti dish made with eggs, Parmesan, pancetta, and seasonal green vegetables. Unlike traditional carbonara, it includes blanched spring veggies like peas and asparagus, adding both color and a fresh crunch. The sauce is made by tossing hot pasta with an egg-Parmesan mixture that gently cooks from the residual heat—no heavy cream required.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Spring Green Spaghetti Carbonara

A lighter take on a classic – With fresh green vegetables
One-pan finish – Sauce comes together right in the pot
Quick to prepare – Ready in under 30 minutes
Perfect for spring and summer – Uses in-season ingredients
Elegant yet easy – Suitable for casual dinners or entertaining
Customizable with different veggies – Flexible to your fridge
No cream needed – The sauce is rich without feeling heavy

Ingredients Needed to Make Ina Garten Spring Green Spaghetti Carbonara

1 pound of spaghetti
1 cup frozen peas
1 bunch of asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
8 ounces pancetta, diced
4 large eggs, room temperature
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Zest of 1 lemon (optional, for brightness)

Instructions to Prepare Ina Garten Spring Green Spaghetti Carbonara

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2: Blanch the green vegetables

In the same boiling water used for the pasta (before draining), add peas and asparagus during the last 2 minutes of cooking. Drain the pasta and set aside.

Step 3: Cook the pancetta

While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add pancetta and cook until crispy, about 5–6 minutes. Remove the pan from the heat, but keep the pancetta in the pan.

Step 4: Whisk the egg mixture

In a large bowl, whisk together eggs, Parmesan, salt, pepper, and lemon zest if using. Set aside.

Step 5: Combine everything

Quickly add the hot pasta and vegetables to the bowl with the egg mixture. Toss immediately—the heat from the pasta will gently cook the eggs and form a silky sauce. Add pancetta and a few tablespoons of reserved pasta water as needed to loosen the sauce.

Step 6: Finish and serve

Stir in chopped parsley. Taste and adjust seasoning. Serve warm with extra Parmesan on top if desired.

What Goes Well With Ina Garten Spring Green Spaghetti Carbonara

Crusty bread or garlic toast – Perfect for scooping up sauce
Lemon-dressed arugula salad – Adds a peppery, citrusy contrast
Grilled chicken or shrimp – For added protein
Roasted cherry tomatoes – Adds sweetness and color
Steamed artichokes with butter – A seasonal spring pairing
Crisp white wine – Pinot Grigio or Sauvignon Blanc pairs well
Light fruit dessert – Like lemon bars or berry parfait

Key Tips for Making Ina Garten Spring Green Spaghetti Carbonara

Use room temperature eggs – They blend more smoothly into the pasta
Work quickly when mixing – The sauce forms best with hot pasta
Reserve pasta water – Helps adjust the sauce’s consistency
Don’t overcook the eggs – They should coat the pasta, not scramble
Use fresh Parmesan – Pre-shredded cheese doesn’t melt as well
Blanch vegetables briefly – Keep their color and texture
Add lemon zest for brightness – Optional, but refreshing

Creative Variations of Ina Garten Spring Green Spaghetti Carbonara

Use baby spinach or arugula – Stir in at the end for a wilted green
Try snap peas or zucchini – Swap for seasonal availability
Add fresh mint or basil – For an herby finish
Use turkey bacon instead of pancetta – For a lighter version
Top with poached egg – Adds richness and presentation
Toss in chili flakes – For a bit of gentle heat
Substitute gluten-free pasta – To suit dietary needs

Storage Guidelines for Ina Garten Spring Green Spaghetti Carbonara

Refrigerate leftovers in an airtight container – Best enjoyed within 2 days
Store without added water – Rehydrate only when reheating
Avoid freezing – The egg-based sauce may separate
Keep separate from extra cheese – Add fresh when serving again
Label with date if prepping ahead – Especially helpful for busy weeks

Reheating Tips for Ina Garten Spring Green Spaghetti Carbonara

Reheat gently in a skillet – Use low heat and a splash of water or broth
Avoid the microwave if possible – Can overcook the eggs
Stir constantly while reheating – To maintain creamy consistency
Add more cheese or lemon zest – To refresh flavor after storage
Only reheat once – For best texture and taste

Nutritional Value (per serving, approx.)

Calories: 480
Protein: 20g
Carbohydrates: 50g
Fat: 22g
Fiber: 4g
Sugar: 3g
Sodium: 540mg

A balanced and satisfying pasta dish that offers richness with a fresh spring twist.

FAQs

Can you make spring green carbonara ahead of time?

Spring green carbonara is best served immediately, as the egg-based sauce can thicken or separate when stored. However, you can prep the vegetables and pancetta ahead to speed up cooking.

What vegetables can you use in spring green carbonara?

Common vegetables include asparagus, peas, snap peas, or even baby spinach. They add freshness, crunch, and seasonal flavor to the traditional creamy carbonara base.

Is cream used in Ina Garten’s carbonara?

No, Ina Garten’s carbonara recipe sticks to the traditional method by using eggs and Parmesan to create the creamy sauce—no cream required.

How do you prevent eggs from scrambling in carbonara?

To avoid scrambling the eggs, toss them with the hot pasta off the heat. The residual heat gently cooks the eggs, creating a smooth, velvety sauce.

Wrapping Up

Ina Garten’s Spring Green Spaghetti Carbonara is a fresh, vibrant take on a comfort food favorite. It’s ideal for spring and summer dinners, yet hearty enough to satisfy year-round. With its bright vegetables, creamy sauce, and perfectly cooked pasta, this is a dish you’ll want to make again and again—simple, beautiful, and absolutely delicious.