Pasta Primavera Carbonara
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 1-2 tablespoons extra virgin olive oil
  • 1-2 cut up peppers (any color)
  • 2 cups sliced Swiss chard
  • ½ cup sliced green onions
  • ½ cup cauliflower florets
  • 2-3 ounces pancetta, diced
  • ½ cup white wine
  • ¼ cup thinly sliced basil
  • 4 ounces dry pasta, any shape, cooked, cooking water reserved
  • 2 egg yolks
  • ¼-1/2 cup Parmesan cheese
  • Salt and pepper to taste
  1. Heat the oil in a large skillet over medium high heat. Add the vegetables and pancetta and cook until most of the fat is rendered from the pancetta and the vegetables are slightly soft, about 5-10 minutes. Add the white wine and cook until it is nearly evaporated. Stir in the basil and remove from the heat.
  2. Add the hot pasta, a bit of the pasta cooking water, and quickly stir in the egg yolks so they don't curdle. Return to the heat for just a minute to heat together. Add cheese and serve hot.
Recipe by Cooking With MicheleĀ® at