A twist on tradition, this penne carbonara is mixed with prawns, courgette, asparagus and a little lemon and parsley while still keeping the same creamy sauce. This prawn carbonara is a little lighter than its pancetta-filled counterpart with lots of fresh flavours, making it a perfect Spring recipe.
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Pasta is a wonderfully versatile dish. You can add meats, fish, veggies, cheese, sauces in all kinds of combinations to suit pretty much any occasion. It is the gift that keeps on giving. Saying
This Penne Carbonara is a twist on a traditional Carbonara. Pancetta is replaced with prawns and we’ve added lots of summer veggies like courgette and asparagus which makes it light and also seasonal. The sauce is a simple mixture of egg and parmesan but with lemon and parsley throw in as well. You’ve still got lots of creamy sauce like the original, so you’re still getting those comforting pasta vibes, but the flavours are fresher and perfect for this weather. Maybe with a cold glass of wine too (#balance).
How to make Penne Carbonara
Time needed: 30 minutes.
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While your pasta is cooking whisk your eggs in a bowl with the parmesan cheese and pepper.
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Cook the asparagus and courgette in frying pan. Once cooked through set aside in a bowl.
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Cook the prawns in the same frying pan for 2-3 minutes, turning halfway though.
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Drain the cooked pasta, reserving some of the cooking liquid.
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Add the prawns, pasta and veggies back into the pan and turn off the heat.
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Toss your egg and parmesan mixture into the pasta, mixing everything together for 2-3 minutes, until the sauce is smooth, glossy and has thickened slightly. Add a little pasta water if the sauce is too thick. Then stir through the parsley and lemon juice.
If your pan is too hot you risk the eggs scrambling instead of cooking into a sauce. Conversely if the pan isn’t warm enough the egg won’t cook! It can be a difficult balance sometimes and it definitely comes with a little bit of practice. I have a few tips to ensure you get the best sauce!
Tips for making carbonara:
- Drain your pasta, using a colander, over a mug. This will ensure you have more than enough pasta water to add to the dish, should you need it (you won’t need the whole mug, but it’s better to be safe than sorry).
- If you’re using a thicker pan, like a cast iron skillet, you may need to wait a little longer for the pan to cool as it will retain the heat for longer than your regular, run of the mill non-stick frying pan.
- Keep the mixture moving. The longer the sauce is in contact with the frying pan the more likely you will get scrambled eggs. Toss everything for a good few minutes, adding water as necessary, until you are happy with the sauce.
- SERVE IMMEDIATELY! This is best served while it is warm and creamy.
Penne Carbonara with Prawns and Spring Vegetables FAQ
I mean, technically, yes. Are you going to get the same creamy sauce? Definitely not. Adding heat back to the dish means you’re at risk of scrambling those eggs. Plus the sauce will have thickened up considerably while it’s cooled. If you’re going to reheat it do it in a frying pan, not a microwave, so you can control the temperature. Do it on
Allow the carbonara to cool at room temperature for no longer than two hours. Transfer everything to an air-tight Tupperware container and keep in the fridge for 2-3 days.
Again, technically yes, but it won’t be anywhere near as good as fresh. For best results:
🍽 Cook the pasta, prawns and vegetables as you would in the recipe.
🍽 At the point you would take the pan off the heat, leave everything to cool completely. Transfer to a freezer-safe container and then into the freezer. Use with 4-5 months.
🍽 When ready to eat, thaw the pasta, prawns and veg by leaving in the fridge overnight.
🍽 Once thawed, whisk up the eggs and parmesan cheese.
🍽 Reheat the pasta, prawns and veg in a saucepan with a few tablespoons of water until the food is piping hot.
🍽 At this point remove the pan from the heat at wait 30 seconds. Then mix in the egg and cheese mixture, stirring constantly for 2-3 minutes until the sauce has thickened and is coating everything equally.
If you loved this recipe you might also enjoy…
- Pan-Fried Sea Bass with Chorizo and Lentils
- Pea and Salmon Fishcakes
- Slow Roast Pepper and Tomato Pasta
- Vegetable Remoulade Recipe with Pan-Fried Trout Fillet
- Garlic and Herb Roasted Cherry Tomato Carbonara from Half Baked Harvest
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Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Penne Carbonara with Prawns and Spring Vegetables
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Prawn and Summer Vegetable Carbonara
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Frying & Boiling
- Cuisine: Italian
Description
A twist on tradition; this easy carbonara recipe is filled with prawns, courgette and asparagus and flavoured with parsley and lemon. Yum!
Ingredients
- 120g wholewheat penne pasta, dried
- 2 eggs
- 20g parmesan, grated
- 1tsp pepper
- 1/2tbsp olive oil
- 2 small courgettes OR 1 large courgette, 1cm slice
- 200g asparagus, hard stalk removed and sliced into thirds
- 200g prawns
- 15g parsley, finely chopped
- Juice of 1/2 lemon
Instructions
- Cook your pasta as per the packet instructions.
- While your pasta is cooking break the eggs into a bowl with the parmesan and pepper, and whisk together.
- Warm the olive oil in a frying pan on a medium heat. Add the courgette and asparagus and cook for 4-6 minutes, turning occasionally, until lightly browned and tender. Transfer the vegetables to a bowl and set aside.
- Add the prawns to the pan and cook for 2-3 minutes on each side until pink and cooked through.
- When the pasta is cooked, drain the water, saving a cup full. Add the pasta to the frying pan along with the vegetables and a tablespoon of the pasta water, mix everything together.
- Turn off the heat and wait 30 seconds for the pan to cool slightly. Then add your egg and parmesan mixture to the frying pan and toss everything together. If the sauce looks too thick add some more of the pasta water. You want a glossy sauce that clings to the pasta.
- Mix in the parsley and lemon juice and serve in bowls. Enjoy!
Keywords: Carbonara Recipe, Vegetable Carbonara, Prawn Carbonara, Pasta Recipe, Healthy Carbonara, Penne Carbonara
Last Updated:
Update Information: New FAQ and affiliate links added.
As I’m not generally a fan of prawns i was a bit hesitant about this recipe. I was pleasantly surprised here though. The lemon and parsley give it a really refreshing flavour that’s great in the heat we’ve been having lately .
★★★★★