Quick Pea and Spinach Carbonara

Quick Pea and SpinachCarbonara is the perfect meal for a lazy day. It comes together in 15 minutes and only takes 7 ingredients, most of which you probably already have.   

this recipe

Pea and Spinach Carbonara is hands down the best recipe for those lazy days. The best part is it only takes 15 minutes and 7 ingredients! Don't worry about the raw eggs. The pasta water and residual heat from the pasta will cook the eggs and make a creamy pasta sauce. 

The one trick with carbonara is making sure you move fast and continue moving the pasta. Moving fast will give you a creamy, rich sauce. Going slow will result in scrambled eggs.

Ingredients

• Linguine - I think spaghetti is the more traditional noodle with carbonara, but I like linguine with this recipe. 
• Parmesan Cheese - Salty, creamy, flavorful
• Egg Yolks - thickens the sauce and adds richness
• Eggs - adds flavor to the pasta and thickens the sauce
• Ground Pepper - I love to add extra to my carbonara to make a cacio e pepe - carbonara hybrid
• Baby Spinach - 4 cups may seem like a lot at first, but it shrinks up to nothing once cooked.
• Peas (fresh or frozen) - I love this addition to carbonara. Adding peas to an already creamy pasta is the best.

I hope you love this Quick Pea and Spinach Carbonara! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

Quick Pea and Spinach Carbonara

Print Recipe

Pin Recipe

Quick Pea and Spinage Carbonara is the perfect meal for a lazy day. It comes together in 15 minutes and only takes 7 ingredients, most of which you probably already have.   

• Total Time: 15 minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

• 1lb linguine 
• ¾  cup  grated Parmesan cheese
• 3 large egg yolks 
• 2 large eggs
• ¾ teaspoon ground pepper
• 8 cups baby spinach
• 1 ½ cup peas (fresh or frozen)

Instructions

1. Bring a large pot of heavily salted water ( as salty as the ocean) to a boil. Add in linguine.
2. While the pasta cooks, mix parmesan, egg yolks, eggs, and pepper in a medium bowl.
3. When the pasta has 2 minutes left, add spinach and frozen peas. Before the pasta is finished, carefully scoop out 1 cup of pasta cooking liquid with a heatproof measuring cup. Drain pasta and return it back to the pot.
4. Quickly whisk in ⅓ cup of the pasta liquid into the egg mixture and then add the egg mixture into pasta, tossing the pasta while you add in the egg mixture. Continue tossing the pasta until the cheese has melted and the sauce has thickened to form a glossy sauce. If the sauce is too thick, add in more pasta water 1 tablespoon at a time till you achieve your desired consistency.  
5. Salt and pepper to taste. It will still need more salt. Top with more parmesan and serve. 

• Author: Megan
• Prep Time: 10 Minutes
• Cook Time: 5 Minutes