Try this veggie twist on a carbonara, or make our classic spaghetti carbonara, vegan carbonara and penne carbonara.

Try more veggie options such as our vegetarian bolognese, vegetarian pasta bake, vegetarian stew and more vegetarian recipes.


  • 100g asparagus tips
  • 100g peas
  • 1 clove garlic, crushed
  • olive oil
  • 150g linguine
  • 1 egg yolk
  • 100ml double cream
  • (or vegetarian alternative) 25g parmesan, finely grated


  • STEP 1

    Cook the asparagus until just tender, adding the peas for the last 2 minutes of cooking. Scoop out. Cook the linguine (you can use the same water).

  • STEP 2

    Cook the garlic in a splash of olive oil for 2 minutes, then add the asparagus and peas and cook for a minute.

  • STEP 3

    Whisk the egg yolk, cream and parmesan and season well.

  • STEP 4

    Lift the cooked linguine out of the water with tongs and add to the asparagus pan.

  • STEP 5

    Toss a couple of times then add the egg mix off the heat and keep tossing until everything is emulsified (add a couple of tbsp of pasta water to the pan if you need to).

  • STEP 6

    Serve with extra parmesan, if you like.


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