Pasta Carbonara Primavera

Pasta carbonara is one of those kitchen magic tricks, where the heat of the pasta gently cooks the eggs into a creamy sauce. We finish it with a hefty dusting of grated cheese and extra olive oil and black pepper for good measure. In the spring, we swap fresh pea shoots for shelled peas.

Print this page


4 oz pancetta or bacon, diced
4 cloves garlic, minced
8 oz long pasta like Carosello Bucatini
3 eggs, whisked
parmesan or pecorino (or both) grated
1 bag pea shoots


  1. Bring a large pot of heavily salted water to a boil
  2. In a large frying pan, heat a glug of olive oil over medium heat and cook the pancetta until the fat is rendered and it is slightly crispy
  3. Add the garlic and sweat until soft
  4. Boil the pasta until 85% cooked
  5. Transfer the pasta and 1/4 cup of the cooking water to the frying pan
  6. Stirring vigorously, add the eggs in a slow and steady stream to gently cook them
  7. Add the pea shoots to mix
  8. Serve immediately with hefty grating of the cheese, several grinds of black pepper, and an extra drizzle of olive oil