Antony makes a healthy spaghetti carbonara that sneaks the magic five-a-day vegetables into the diet.


  • 400g / 14 oz best quality dried spaghetti

  • 50ml / 2 fl oz good olive oil

  • 25g /1oz unsalted butter

  • 225g / 8 oz pancetta or smoked streaky bacon, cut into half inch lardons

  • 1 onion, finely diced

  • 2 cloves of garlic, crushed to a paste with a little salt

  • Button mushrooms, quartered

  • 4 whole eggs

  • 100g parmesan

  • 55g / 2 oz freshly grated Parmesan

  • Ground black pepper

  • 16 small broccoli florets

  • 150g frozen peas

  • 4 tomatoes, diced

  • 2 large handfuls spinach


  • 1.

    Bring a large saucepan of salted water to the boil.  Grab the spaghetti in one fistful and place the spaghetti vertically into the water.  As it softens, push it further into the water until the pan will take it all.  Stir for the first 3 minutes to stop it sticking together. 

  • 2.

    At the same time, heat the oil and butter in the frying pan until foaming, add the pancetta, onions and garlic and cook over a medium heat for 3 minutes until it has a nice golden colour. 

  • 3.

    Add the mushrooms then cook for 6-7 minutes until slightly softened and with a little colour. 

  • 4.

    Meanwhile beat the eggs in a bowl large enough to take the pasta, fold in the parmesan and a few turns of black pepper.

  • 5.

    A few minutes before the pasta is ready throw in the broccoli and frozen peas to cook.

  • 6.

    Add the spinach and tomatoes to the bacon and onion pan to wilt.

  • 7.

    Drain the pasta and vegetable in a colander and with water still clinging to the pasta, tip it onto the eggs and cheese. 

  • 8.

    Immediately fold together so that the heat of the pasta and its clinging water combine to cook the eggs and produce a creamy emulsion.

  • 9.

    Fold in the crispy bacon mixture and stir well to combine.

  • 10.

    Serve immediately with a topping of extra grated parmesan.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1191kj
  • Fat Total 56g
  • Saturated Fat 20g
  • Protein 56g
  • Carbohydrate 122g
  • Sugar 18g
  • Sodium 1173mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
2 comments • 1 rating
Please login to comment
Posted by petesjoyReport
Nice idea, but I personally think the end result was a little too wet. I would recommend adding the tomatoes once the mushrooms have been cooked for a bit and reducing the sauce down, before adding the spinach and then combining with the spaghetti/egg mixture. Otherwise, this is a great way to use any old veggies. We're vegetarian, so I simply omitted the bacon to no great detriment. I added some chopped flat leaf parsley to the mixture to help lift the whole dish.
Posted by CrustieReport
Worked very well with fresh vegies from our garden. Substituted shelled broad beans for the peas. Magnificent. Also make your own pasta to accompany.