Carbonara with Added Peas and Spinach
Carbonara with Added Peas and Spinach is a modern, vibrant twist on the classic Roman pasta dish. It combines the traditional creamy, cheesy sauce of egg yolks, Pecorino Romano, and guanciale with the fresh sweetness of peas and the earthy depth of spinach. This variation adds color, texture, and a nutritional boost to the beloved Italian staple.
🍽️ Nutrition at a glance
This dish is high in protein and fat from the eggs, cheese, and cured pork, with carbohydrates primarily from the pasta. It provides a good source of iron and vitamins from the spinach and peas, and a typical serving contains roughly 600-800 calories, depending on portion sizes and ingredient ratios.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 25 g |
| Carbs | 55 g |
| Fat | 28 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Calcium | 180 mg |
| Iron | 3.5 mg |
| Magnesium | 60 mg |
| Vitamin A | 250 mcg RAE |
| Vitamin C | 15 mg |
| Folate | 120 mcg |
| Phosphorus | 300 mg |
Per 1 typical serving (about 240 g) · estimated, varies by recipe
💡 What's interesting
While a purist might debate its authenticity, this version is a popular example of how classic recipes evolve to incorporate more vegetables, making the dish more nutritionally balanced and visually appealing without sacrificing its rich, comforting essence.
