This Spring Pasta Carbonara is what happens when classic Roman pasta meets the best farmers market produce. Perfectly al dente fettuccine tossed in a silky egg and cheese sauce with crispy pancetta, sweet English peas, bright lemon, and fresh mint. If you love Roman pastas, my The Perfect Spaghetti Carbonara is the traditional version, my Cacio e Pepe is the peppery cheese classic, and my Lemon Spaghetti is the bright lemony spin.
Spring Pasta Carbonara at a Glance
- 🕒 Total Time: ~30 minutes (5 min prep + 25 min cook)
- 👪 Servings: 4 people
- 🍝 Cuisine Type: Italian / Spring pasta
- 🧂 Flavor Profile: Creamy, salty pancetta + bright lemon, sweet peas, fresh herbs (mint + scallions)
- 📖 Dietary Info: Contains dairy, eggs, and pork; gluten-free adaptable with GF pasta
- 📦 Storage Notes: Best served immediately; leftovers keep 1–2 days, but sauce may thicken
- ⭐ Why You’ll Love It: A lighter, brighter spin on classic carbonara. Same silky texture, but with spring vegetables and fresh herbs layered in
Summarize and save this content on...
Why I Love This Recipe
Here is what makes this recipe so special and takes it up a notch above standard carbonara: the peas and mint. I know that sounds simple, but English peas and fresh mint together are one of those combinations that is genuinely magical, especially when they are nestled into a cheesy pancetta situation. The lemon zest and lemon juice are also doing serious work here, cutting through all that richness and making every bite feel fresh and vibrant instead of heavy. The scallions add a mild onion vibe that builds on everything without overpowering it. And the two-cheese situation with Parmesan and Pecorino Romano together? That is non-negotiable and absolutely what gives 1000 extra stars.
This is spring weeknight dinner perfection, and it comes together in about the same time it takes to boil the pasta. If you want to round out a full spring dinner, serve this alongside my Yogurt Marinated Chicken Skewers and my green monster salad, and it's a match made in heaven!
Jump to:
Ingredients
Substitutions & Swaps
🥓 Protein Options
- Pancetta — classic for this recipe
- Guanciale — most traditional carbonara option
- Bacon — easiest substitute with a smoky edge
🍝 Pasta Options
- Fettuccine or linguine — recommended in this version
- Spaghetti — classic carbonara shape
- Bucatini — thicker, more bite
- Gluten-free pasta — works well with the sauce
🧀 Cheese Variations
- Parmesan + Pecorino — ideal balance (nutty + sharp)
- All Pecorino — saltier, more traditional
- All Parmesan — milder, creamier
🌿 Spring Additions
- Peas — the signature ingredient
- Mint — bright, unexpected freshness
- Scallions — light onion flavor
- Swap mint → basil if preferred
How to Make Spring Pasta Carbonara
Step 1: Cook the pasta according to the package directions until al dente. If using fresh peas, add the peas 2 minutes before the pasta is done. If using frozen, add 30 seconds before the pasta is done. Reserve 1 cup of the pasta cooking water before draining the pasta and the peas.
Step 2: In a large heavy bottom dutch oven skillet, add 2 tablespoons of olive oil over medium high heat. Add the pancetta and cook until browned, about 8-10 minutes. Season with pepper and turn off heat.
Step 3: Add a few tablespoons of the pasta water to the skillet with the oil and the pancetta and whisk to combine and emulsify the fat with the water.
Step 4: Add the whisked egg to the skillet making sure not to scramble it.
Step 5: Add the pasta, peas and scallions into the pancetta and egg mixture. Toss to combine.
Step 6: Add the cheeses and toss to combine again. Add more pasta water as needed to thin. Season with salt, pepper, lemon zest and lemon juice.
Step 7: Serve with plenty of fresh mint on top
Tips & Tricks for the best Spring Pasta Carbonara
- Kill the heat before adding eggs. Residual heat creates the sauce, direct heat scrambles it.
- Use reserved pasta water. This emulsifies the sauce and keeps it glossy.
- Whisk eggs thoroughly. A smooth slurry = a smooth sauce.
- Cook pancetta until just crisp. You want rendered fat but not dryness.
- Add lemon at the end. Keeps the flavor bright and fresh.
- Use fresh pasta. If you have access to it, grab it!! It feels even more authentic like you're IN Italy!! If you can't find any, don't sweat it!!
FAQ's
Will the egg in carbonara make me sick?
The heat from the pasta, the pasta water, and the residual heat of the pan gently cook the egg to a safe temperature, transforming it into a creamy sauce. As long as you are working with fresh eggs and following the technique correctly, you are completely fine.
Can I use bacon instead of pancetta?
Yes! Guanciale is the most traditional option and is absolutely incredible if you can find it. Pancetta is the next best thing, and good quality bacon is a totally acceptable substitute. Just make sure to cook off as much fat as possible before proceeding.
Can I make this without the peas?
Absolutely. Without the peas and mint this becomes a classic lemony carbonara, which is still wonderful. That said, the peas and mint combination is what makes this version so special for spring, so I really encourage you to try it.
What pasta shape works best?
Fettuccine is my preference here because the wider noodles really hold onto the sauce beautifully. Linguine or spaghetti also work great. Whatever you do, use a pasta with some texture rather than a short tubular shape, which does not lend itself as well to carbonara technique.
What if my sauce is too thick?
Add pasta water, one tablespoon at a time, tossing constantly until you reach the consistency you want. The sauce should be glossy and coat every strand of pasta without being gluey or stiff.
Spring Pasta Carbonara
Ingredients
- 4 ounces pancetta cut into a small dice
- 2 tablespoon olive oil
- 1 pound fettuccine or another pasta of your choice
- 1 lb fresh English peas or frozen
- 3 scallions thinly sliced on an angle
- 1 egg whisked, at room temperature
- ½ cup freshly grated parmesan
- ½ cup freshly grated pecorino romano
- 1 lemon zested and juiced
- Fresh mint for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions until al dente. If using fresh peas, add them to the boiling pasta water 2 minutes before the pasta is done. If using frozen peas, add them 30 seconds before the pasta is done. Reserve 1 cup of pasta cooking water before draining the pasta and peas together.
- While the pasta cooks, heat the olive oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 to 10 minutes. Season with black pepper. Turn the heat off completely.
- Add a few tablespoons of the reserved pasta water to the skillet with the olive oil and pancetta. Whisk to combine and emulsify the fat with the water. Add the whisked egg to the skillet, making sure the pan is off the heat so the egg does not scramble. Stir quickly to combine.
- Immediately add the drained pasta, peas, and scallions to the skillet. Toss everything together to coat in the egg and pancetta mixture. Add the Parmesan and Pecorino Romano and toss again until the cheese is melted and the sauce is glossy and creamy. Add more pasta water as needed, a few tablespoons at a time, to reach your desired consistency.
- Season generously with salt, pepper, lemon zest, and lemon juice. Taste and adjust as needed. Serve immediately with plenty of fresh mint leaves scattered on top.
Notes
- Kill the heat before adding eggs. Residual heat creates the sauce—direct heat scrambles it.
- Use reserved pasta water. This emulsifies the sauce and keeps it glossy.
- Whisk eggs thoroughly. A smooth slurry = a smooth sauce.
- Cook pancetta until just crisp. You want rendered fat but not dryness. Guanciale or high-quality bacon can be substituted for the pancetta.
- Add lemon at the end. Keeps the flavor bright and fresh.
- Use fresh pasta. If you have access to it, grab it!! It feels even more authentic like you're IN Italy!! If you can't find any, don't sweat it!!
- Fresh peas from the farmers market are incredible here when in season. Frozen English peas work just as well year-round.
- Always grate your cheese fresh from a block for the smoothest, creamiest sauce
Very good recipe. Well explained.
Mmmmm. Peas and mint are a winning combination!!
I made this yesterday and it was delicious! I used fresh pasta and it took less than 20 minutes to whip up. Definitely keeping this in my back pocket for future use! Thanks Gaby!
I made this for the first time and it was excellent! Easy to do and very tasty ! Forgot to take a photo -
I want to make this but one of my guests is vegetarian. I feel like holding the pancetta on the side might change the flavor of the whole dish though. Suggestions ?
it will change it but it will still be delish! just leave it out!
Spring + pasta = dinnertime bliss!
That's it, from now on I'm putting mint on EVERYTHING! I just finished licking my bowl and have to say this recipe is epic! I have been thinking about making this since I pinned it. I had fresh peas from the farmers market, a farm fresh egg, my own mint which is currently on steroids thanks to some sunny days here in the PNW, and some garlic herb linguine I got at our local pasta shop. All combined it was outstanding!!!!
Carbonara is LIFE.
The lemon and mint sound like they will really be such flavorful additions!
spring carbonara!? Be still my heart! <3
So simple and beautiful! You're so talented!
Hi - what's a substitute for pancetta? How do you make sure to not scramble the egg?
Thanks!
you can use bacon!
hey girl- this looks amazing!
I know what I'm craving for dinner tonight!
Yumm! Love those thick noodles!