# Carbonara with Vegetables

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

A pasta carbonara brightened with sautéed peppers and courgette alongside crisp pancetta.

Servings: 4 · Prep 15 min · Cook 35 min · Pasta

Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Carbonara with Vegetables](https://image.fridge.menu/adaptations/e9b9nvxu/dff45bab244108bfc0df2d05dfc1ef0879da5da29650833ee5bb8d7e6c4d2768.jpg)

## Ingredients

- 400 g [Spaghetti](https://fridge.menu/en/i/pasta)
- 1 pcs [Bell Pepper](https://fridge.menu/en/i/bell-pepper)
- 2 pcs [Courgette](https://fridge.menu/en/i/zucchini)
- 1 pcs [Shallot](https://fridge.menu/en/i/shallot)
- 120 g [Pancetta](https://fridge.menu/en/i/bacon) — smoked
- [Olive Oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — to taste
- [Basil](https://fridge.menu/en/i/basil) — to taste, or mint
- 2 tbsp Pecorino Romano — grated, plus extra to serve
- 4 pcs [Egg Yolk](https://fridge.menu/en/i/egg-yolk)

## Steps

1. In a frying pan with a little olive oil, sauté the courgette, pat dry with paper towel and set aside; fry the bell pepper the same way.
2. In the pan, fry the shallot and pancetta until cooked through (internal temperature at least 70°C).
3. In a bowl, whisk the egg yolks with the Pecorino Romano and black pepper.
4. Cook the spaghetti until al dente, drain and transfer to the pan with the egg mixture, add the basil (or mint) and Pecorino Romano, toss quickly and serve.

Published 2026-10-08

https://fridge.menu/en/r/pasta-carbonara-with-vegetables-e9b9nvxu

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