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Spring onion carbonara

Spring onion carbonara


Serving this with babyleaf salad will help towards hitting one of your five a day

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1802kj 428kcal
  • Fat
    Med 17%
  • Saturates
    Med 22%
  • Sugar
    Low 7%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 60g


  • 1 tbsp Co-op olive oil
  • 8 Co-op spring onions
  • 300g Co-op tagliatelle nests
  • 3 Co-op British free range eggs, yolks only
  • 100g Co-op 0% fat Greek style natural yogurt
  • 50g Co-op Parmigiano Reggiano (or a vegetarian alternative), grated, plus extra to serve
  • Zest of 1 lemon
  • 1 garlic clove, crushed
  • 2 tbsp chopped flat leaf parsley
  • Co-op babyleaf salad, to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Drizzle half the oil over the spring onions and toss together until evenly coated
  3. Roast for 25 mins, turning halfway through, until tender and lightly charred
  4. Roughly chop, then set aside
  5. Meanwhile, cook the tagliatelle according to the pack instructions
  6. Beat the yolks, yogurt, Parmigiano Reggiano and lemon zest together in a small bowl and set aside
  7. Just before the pasta is cooked, heat the remaining oil in a large frying pan over a medium heat, and fry the garlic for 1 minute, until fragrant
  8. Drain the pasta, reserving a little of the cooking water
  9. Add the pasta to the frying pan, along with the roasted spring onions
  10. Working quickly, stir in the egg mixture and a splash of the reserved cooking water
  11. Toss or stir together until you have a creamy sauce, adding more water if it looks too thick
  12. Be careful not to overcook, or the eggs will scramble
  13. Sprinkle over the parsley and serve with extra Parmigiano Reggiano, plus the salad on the side, if you like

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