Spring green spaghetti carbonara from Modern Comfort Food (page 137) by Ina Garten

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Notes about this recipe

  • rachel_q1lg6q on March 28, 2026

    So good! Didn’t have peas and added pancetta on top at the end but it was a hit. Loved the lemon.

  • NJChicaa on May 20, 2023

    We did not like this. I actually had a coworker over for dinner when I made this for the first time and it was so bad that we threw it out and ordered pizza.

  • anya_sf on February 20, 2021

    I used 16 oz spaghetti and would do so again as there was plenty of sauce and veg. I only had 2 scallions and next time would omit them as I preferred just chives. The amount of pancetta was very generous; this dish would still be very good with less. Hold back on adding all the salt as you might not need it. My family devoured this. In our house this served 4.

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