Springtime Carbonara

Pasta Carbonara is a classic dish originating in Rome made with egg, cheese, and pepper. It's indulgent and intimidating, but it shouldn't be, because it's really quite simple.

Thanks to the additions of ham, peas and bacon this dish is bright and complex, yet maintains its elegance. The salty bits of bacon and ham contrast the creamy, nutty flavors from the egg and cheese. The peas and basil add a fresh pop of brightness. The combination is perfect!

Enjoy Every Bite! 

Springtime Carbonara


1 box spaghetti

3 egg yolks

1 whole egg

6 slices bacon chopped

3/4 cup ham diced

3/4 cup peas fresh or frozen

1 cup Parmesan cheese, 1/2 measured out freshly grated is best

3 cloves garlic minced

8 leaves chopped basil chopped for top

fresh cracked pepper



1. Chop 6 slices of bacon and 3/4 cup ham, and 8 leaves of basil. Mince or use garlic press on 3 garlic cloves. Grate 1 cup Parmesan Cheese. Set these items aside.

2. Whisk 3 egg yolks, 1 whole egg, 1/2 cup of the Parmesan cheese and a pinch of salt and 5 grinds cracked pepper. Set aside.

3. Fill large pot of water for pasta and set on medium high. Add 2 tbsp salt to water when boiling. You will need to reserve 1 cup of this water when the pasta is cooking to set aside for later.

4. Once water boils add spaghetti to water and stir. You will set a timer for your pasta to be al dente according to package directions. Then you will test your pasta.

5. Add chopped bacon to preheated pan on medium high heat. Allow to crisp up, about 4 minutes.

6. Add the diced ham to the pan with the bacon and allow to caramelize, about 2 minutes.

7. Turn heat down to medium. Then add the peas and garlic. Allow to cook for 1-2 minutes. Remove all ingredients from pan.

8. Remove one cup pasta water from pasta pot while still cooking and pour into hot pan where the bacon and ham were cooking.

9. When pasta is just undercooked, remove from pasta water or strain. {Make sure you saved 1 cup of the pasta water before straining} Add the pasta to the pan with the pasta water and cook on low heat.

10. Add the other ingredients back to the pan. Toss together. Remove from heat.

11. Very, very slowly add the whisked egg and cheese mixture, while tossing and mixing the pasta together. Continue to mix and toss while you add all the egg mixture slowly. {You are trying to get a creamy consistency not scrambled eggs}

12. Once all the egg mixture is added, top with more Parmesan fresh cracked pepper, and fresh chopped basil.


This recipe calls for ham and bacon.  Any salty meat can be substituted, such as prosciutto or pancetta.  Also, if you don't like peas, you could swap them out for asparagus.  Email me or leave a comment if you have any other questions! Please share on social media if you love this recipe.