Summer Spaghetti Carbonara Recipe The Schmidty Wife

A Summer Twist on an Old Friend

I have always loved a classic carbonara. It feels like a hug. But in summer, I want something lighter. I want my garden in the bowl.

So, I started adding summer vegetables. It just felt right. The zucchini and asparagus make it fresh and bright. Doesn’t that sound nice for a warm evening?

The Magic in the Pan

Let me tell you about the prosciutto. You cook it first. The kitchen smells so good. It gets a little crispy and leaves tasty bits in the pan.

Those brown bits are flavor gold. You cook the onions and veggies right in that same pan. They soak up all that salty, delicious taste. This matters because it builds layers of flavor, bit by bit.

The Secret to a Silky Sauce

Now, the sauce can seem tricky. It’s just egg yolks and cheese. The key is the hot pasta water. You must whisk it in slowly.

I once got too eager and poured it fast. I ended up with little bits of cooked egg! I still laugh at that. So go slow. This matters because patience gives you a creamy, dreamy sauce, not scrambled eggs.

What’s your biggest kitchen “oops” moment? I love hearing those stories!

Bringing It All Together

Here’s the fun part. Turn the heat OFF. Add your pasta and veggies to the pan. Pile on the cheese. Then pour your egg sauce over everything.

Start tossing it all quickly. The warm pasta and pan will cook the sauce gently. It becomes a creamy coat for every noodle. Fun fact: The cheese and hot water create a creamy emulsion, no cream needed!

Make It Your Own

This recipe is a wonderful guide. But your kitchen, your rules. Don’t have asparagus? Try peas or green beans. Love garlic? Add a clove with the onions.

Cooking should be joyful, not stressful. If you use a different pasta shape, which one would you choose? I think little shells would be fun.

The final touch is more cheese on top. Always more cheese. Then sit down and enjoy your creation. What summer vegetable would you most want to add to a pasta dish? Tell me your ideas!

Ingredients:

Ingredient	Amount	Notes
spaghetti	6 ounces (half a box)
prosciutto	3 slices
olive oil	2 teaspoons
sweet onion	1 small, diced
zucchini	1 medium, diced
asparagus	1 bunch, cut into 1 inch pieces
egg yolks	4
lemon juice	1 teaspoon
Romano cheese	1/2 cup, shredded	parmesan works great too, plus more for topping
reserved pasta water	1 cup

My Summer Garden Carbonara

Hello, my dear! It’s Anna. Let’s make a summer supper together. This is my garden version of spaghetti carbonara. It’s lighter and full of fresh veggies. I think of my own grandma when I make it. She always added what was ripe outside.

The trick is a silky sauce made from egg yolks and starchy pasta water. Don’t be nervous. We’ll go slow. Doesn’t that smell amazing? The prosciutto gets crispy like little salty chips. The zucchini and asparagus sweeten up in the pan. I still laugh at the first time I made the sauce. I poured the eggs in too fast! Let me show you the right way.

Step 1: Boil a big pot of water for your spaghetti. Cook it until it’s just tender. This is very important. Save a big mug of the hot, starchy pasta water before you drain it. That water is magic for our sauce. (Hard-learned tip: Put your mug right by the sink so you don’t forget to save the water!).

Step 2: Now, let’s cook the prosciutto. Lay the slices in a cold, dry skillet. Turn the heat to medium. Cook them until they are crispy. They will shrink and curl up. Move them to a plate to cool. Then you can break them into little bits with your fingers. It’s very satisfying.

Step 3: Use the same pan for our vegetables. Add a little olive oil. Toss in your diced onion, zucchini, and asparagus pieces. Let them cook and get a little color. Stir them now and then. They should be just tender, not mushy. This takes about ten minutes. Can you guess which veggie my grandson always picks out? Share below!

Step 4: Time for the special sauce. Whisk the egg yolks and lemon juice in a bowl. Now, we temper the eggs. Whisk constantly while you add a tiny splash of the hot pasta water. Keep whisking and adding a little more. This warms the eggs slowly. You’ll see it become a smooth, creamy sauce.

Step 5: Turn off the heat under your vegetables. Add the drained spaghetti right on top. Sprinkle the shredded cheese over everything. Now, pour your egg sauce over the cheese. Toss it all together quickly with tongs. The residual heat will cook the sauce perfectly.

Step 6: Only after tossing, turn the heat to low. Keep tossing until the sauce clings to the pasta. If it seems too thick, add a splash more pasta water. Finally, stir in the crispy prosciutto bits. Give it one last toss. Plate it up and add more cheese. Eat it right away!

Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its clothes. Try one of these easy twists next time. They make it feel like a whole new meal. Cooking should be fun, don’t you think?

The Pea & Mint Twist: Use fresh peas instead of asparagus. Stir in a handful of chopped fresh mint at the end. It tastes like a spring morning.

The “Little Kick” Twist: Add a big pinch of red pepper flakes with the vegetables. It gives the dish a warm, gentle spice. My husband loves it this way.

The No-Meat Twist: Skip the prosciutto. Use a handful of sweet cherry tomatoes instead. Add them right at the end so they stay juicy. Which one would you try first? Comment below!

Serving It Up Right

This pasta is a full meal on its own. But I love to add a simple side. A big plate of mixed greens with a light vinaigrette is perfect. Some crusty bread is nice too, for wiping the plate clean. For a pretty touch, add a sprinkle of fresh parsley or basil on top.

What to drink? A chilled glass of crisp white wine, like a Pinot Grigio, pairs beautifully. For a non-alcoholic treat, try sparkling water with a squeeze of lemon and a sprig of rosemary. It feels very fancy. Which would you choose tonight?

Keeping Your Summer Carbonara Fresh

This dish is best eaten right away. But leftovers happen. Let’s talk about storing them. Put any extra in a sealed container in the fridge. Eat it within two days.

I don’t recommend freezing this one. The creamy sauce can get grainy when thawed. I learned that the hard way years ago. My frozen carbonara turned into a sad, separated soup.

To reheat, be gentle. Use a skillet on very low heat. Add a splash of water or milk. Stir slowly until just warm. This keeps the sauce silky.

Batch cooking saves busy weeknights. You can chop all your veggies ahead of time. Store them in a bag in the fridge. Dinner will come together in a flash.

Planning ahead matters. It turns cooking from a chore into a gift for your future self. Have you ever tried storing it this way? Share below!

Carbonara Confidence: Fixing Common Hiccups

Even great cooks face a few problems. Here are easy fixes. First, scrambled eggs in your sauce. This happens if the pan is too hot.

Always turn the heat off before adding the egg mix. I remember when I rushed this step. I ended up with pasta and veggie scramble. It was still tasty, but not carbonara.

Second, a sauce that’s too thick or thin. Your best friend is the reserved pasta water. Add it slowly until the sauce looks right. It helps everything cling to the noodles.

Third, soggy vegetables. Make sure your skillet is nice and hot before adding them. They should sizzle. This gives them a lovely bit of color and flavor.

Getting these steps right builds your kitchen confidence. It also makes the flavors sing together perfectly. Which of these problems have you run into before?

Your Carbonara Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free spaghetti. Just check the cooking time on the box.

Q: Can I prep anything ahead? A: You can chop the veggies and prosciutto. Whisk the egg yolks and lemon juice. Keep them separate in the fridge.

Q: What if I don’t have Romano cheese? A: Parmesan works beautifully. That’s what I often use. Fun fact: Romano cheese has a sharper, saltier taste than Parmesan.

Q: Can I double the recipe? A: You can. Use a very large skillet. You may need to cook the veggies in two batches.

Q: Any optional add-ins? A: A handful of fresh peas or sweet corn would be lovely. Add them with the other veggies. Which tip will you try first?

From My Kitchen to Yours

I hope you love this summer twist on a classic. It brings sunshine to the table. Cooking is about sharing and making memories.

I would love to see your creation. Did your family enjoy it? Did you add your own special touch? Please share your story with me.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. Seeing your dishes makes my day.

Happy cooking!
—Anna Whitmore.