Easy Pea & Spinach Carbonara

To make Easy Pea & Spinach Carbonara, start by cooking fettuccine pasta according to the package instructions. In a skillet, heat olive oil and cook chopped bacon until crispy. Then, add frozen peas and fresh spinach, cooking until the spinach wilts. Stir in minced garlic, and in a separate bowl, whisk together Parmesan cheese and eggs. Combine the cooked pasta with the bacon and vegetables, remove from heat, and quickly mix in the egg and cheese mixture while tossing to prevent scrambling. Season with salt and pepper before serving.

No, Easy Pea & Spinach Carbonara contains bacon, which makes it unsuitable for vegetarians. However, you can easily make a vegetarian version by substituting the bacon with sautéed mushrooms or smoked tempeh for a similar flavor profile.

If you don't have fettuccine pasta on hand, you can substitute it with other types of pasta such as spaghetti, linguine, or even whole wheat pasta. Just be sure to adjust the cooking time according to the pasta type you choose.

To store leftover Easy Pea & Spinach Carbonara, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water or olive oil to help loosen the pasta and prevent it from drying out.

Easy Pea & Spinach Carbonara pairs well with a simple side salad, garlic bread, or roasted vegetables. A light Caesar salad or a fresh arugula salad with lemon vinaigrette can complement the richness of the carbonara beautifully.