Lemony Pasta Carbonara with Peas & Zucchini

Serves 8


  • 1 box Barilla Bucatini
  • 1 medium zucchini, spiralized
  • 1 cup frozen peas
  • 1 cup pecorino Romano cheese, grated
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon extra virgin olive oil
  • 5 egg yolks
  • 1/2 cup milk
  • Zest and juice of 1 lemon
  • Kosher salt and freshly ground black pepper

  1. Bring a large pot of water to boil.
  2. In a bowl, mix egg yolks, 1/2 of the cheese and milk. Season with salt. Set aside.
  3. Cook pasta according to package directions. Reserve ½ cup of cooking water.
  4. Meanwhile, sauté zucchini and peas in olive oil for 30 seconds. Turn off heat.
  5. When pasta is ready, add to zucchini and peas in the pan.
  6. Slowly add egg yolk mixture while tossing, along with 2 tablespoons of cooking water.
  7. Add remaining cheese while tossing, then top with mint, lemon zest, juice, a big pinch of salt and several grinds of black pepper, to taste.
  8. Give it all another big toss, then serve and enjoy!