# Spring Pasta Carbonara

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A light spring take on carbonara, tossed with sautéed vegetables and sweet peas.

Servings: 4 · Cook 25 min · Pasta

Vegetarian · Contains: milk, eggs

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

![AI photo: Spring Pasta Carbonara](https://image.fridge.menu/adaptations/nr7ylh6r/f61d749bf72180b821d56f65b18cc7494cd7c46863e698f97a2cc0ca1d3f9ce8.jpg)

## Ingredients

- 400 g Fusilli
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- 1 pcs [Shallot](https://fridge.menu/en/i/shallot)
- 1 pcs [Celery stick](https://fridge.menu/en/i/celery)
- 1 pcs [Carrot](https://fridge.menu/en/i/carrot)
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 2 tbsp Pecorino Romano
- 150 g [Peas](https://fridge.menu/en/i/peas)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- [Parsley](https://fridge.menu/en/i/parsley) — to taste

## Steps

1. In a pan, sauté the chopped vegetables in olive oil, add the peas and cook through for a few minutes.
2. Meanwhile, boil the fusilli until cooked.
3. In a bowl, beat the eggs with the pecorino, black pepper and parsley.
4. Drain the pasta and tip it into the pan with the egg mixture, stirring well so the egg warms through and thickens slightly.
5. Toss with an extra pinch of pecorino and serve immediately.

Published 2026-10-07

https://fridge.menu/en/r/spring-carbonara-nr7ylh6r

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