Veggie carbonara

  • 400 g dried linguine
  • 4 large free-range eggs
  • 2 tablespoons soft ricotta cheese
  • 1 lemon
  • 100 g fresh or frozen peas
  • 100 g baby spinach


  1. Cook the linguine according to the packet instructions.
  2. Meanwhile, carefully crack the eggs into a small bowl and beat them with
    a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
  3. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
  4. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
  5. Share between bowls and serve with a green salad.

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