Vegetarian Pasta Carbonara with Peas


  • Prep Time5 mins
  • Total Time15 mins
  • Makes4 Adult Sized Servings
Vegetarian Pasta Carbonara with Peas

Recipe by Eshun Mott, Photo by Maya Visnyei

Looking for a quick and easy meat-free meal? This vegetarian pasta carbonara is the answer.


  • 1 lb. spaghetti

  • 2 cup green peas, (fresh or frozen)

  • 4 large eggs

  • 1/2 cup finely grated Parmesan

  • 2/3 cup finely grated smoked white cheddar

  • 1/4-1/2 tsp black pepper

  • 1/4 tsp salt


  • Bring a large pot of water to a boil. Add pasta and cook for 8 min or until al dente. Drain, reserving about ½ cup pasta cooking water.

  • Bring a small pot of water to a boil. Add peas and cook for 2 min or until tender and bright green. Drain.

  • Beat eggs in a large serving bowl. Stir in grated cheese and black pepper.

  • Add ¼ cup of reserved pasta cooking water in a slow steady stream (while stirring). Add hot pasta and use tongs to toss together until noodles are coated in sauce, adding a little extra pasta water to loosen if desired.

  • Stir in peas, then season with salt and pepper to taste.

Nutrition (per serving)

Calories 682, Protein 33g, Carbohydrates 97g, Fat 17g, Fibre 8g, Sodium 519mg.

This article was originally published on Oct 09, 2013

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.