If you’re dreaming of a festive, comforting meal to bring some cheer to your holiday table, this Christmas Spaghetti Carbonara Recipe is an absolute must-try. It takes the classic Italian favorite and jazzes it up with vibrant, seasonal veggies and crispy prosciutto, creating a dish that’s rich, creamy, and bursting with flavor. Whether you’re cooking for family or friends, this recipe is the kind of warm, satisfying meal that fills your kitchen with joy and keeps everyone coming back for seconds.
Ingredients You’ll Need
The beauty of this Christmas Spaghetti Carbonara Recipe lies in its simplicity and the careful selection of ingredients that build layers of flavor and texture. Each component plays a special role, from the silky egg yolk sauce to the fresh crunch of asparagus and zucchini, making it both delightful and harmonious.
- 6 ounces spaghetti: The perfect pasta to soak up the luscious carbonara sauce without overpowering your veggies.
- 3 slices prosciutto: Adds a savory, slightly crisp bite that brings a festive charm and depth.
- 2 teaspoons olive oil: For sautéing veggies and adding a smooth richness to the pan.
- 1 small sweet onion, diced: Sweetness that balances the salty prosciutto and tangy cheese.
- 1 medium zucchini, diced: Adds a fresh, mild crunch and vibrant color.
- 1 bunch asparagus, cut into 1 inch pieces: This spring veggie gives the dish a seasonal holiday touch and subtle earthiness.
- 4 egg yolks: The silky base of the ultimate creamy carbonara sauce.
- 1 teaspoon lemon juice: Brightens up the sauce with a hint of citrusy freshness.
- 1/2 cup Romano cheese, shredded (Parmesan works great too): Adds nutty, salty flavor that elevates the dish beautifully.
- 1 cup reserved pasta water: This starchy water helps create the perfect sauce consistency.
How to Make Christmas Spaghetti Carbonara Recipe
Step 1: Boil the Spaghetti
Start by bringing 5-6 quarts of water to a boil in a large pot. Once boiling, add the spaghetti and cook it for 8-9 minutes, stirring occasionally to keep it from sticking. Be sure to save at least 1 cup of that starchy pasta water—this little trick will help make your sauce unbelievably creamy later on. Then, drain the pasta and set it aside while you move on to the next steps.
Step 2: Crisp Up the Prosciutto
While the pasta cooks, place the prosciutto slices in a large skillet over medium heat. Cook them for about 5-6 minutes, turning halfway through, until they are perfectly crispy with a little chew left inside. Transfer them to a plate to cool, then tear or chop into small, bite-sized pieces. These crunchy prosciutto bits bring a festive and flavorful punch to the dish.
Step 3: Sauté the Vegetables
Add the olive oil to the same skillet used for the prosciutto, scraping up any browned bits to soak up all the flavor. Toss in the diced onion, zucchini, and asparagus. Cook these until they’re just tender, about 9-10 minutes, stirring occasionally. These bright veggies provide color, crunch, and that fresh holiday vibe essential to this Christmas Spaghetti Carbonara Recipe.
Step 4: Prepare the Carbonara Sauce
While your vegetables are cooking, whisk together the egg yolks and lemon juice in a small bowl. To temper the eggs without scrambling them, slowly pour 1-2 tablespoons of the hot reserved pasta water into the egg mixture while whisking rapidly. Continue adding more pasta water bit by bit, whisking until you create a smooth, silky sauce. This step is the magic that makes the sauce creamy and luscious.
Step 5: Combine Pasta and Vegetables
Once the vegetables are tender, turn off the heat. Add the drained spaghetti to the skillet and toss everything together to combine. Sprinkle the Romano cheese evenly over the top, letting it start to melt into the warm noodles and veggies, enhancing every bite with savory richness.
Step 6: Add the Sauce and Toss Gently
With the stove still off, gradually pour the egg mixture over the pasta and vegetables. Immediately start tossing or stirring to coat everything evenly. Then turn the heat back on to low. If the sauce looks a little light, splash in some reserved pasta water to get the desired creaminess and coverage. Keep tossing as the sauce thickens gently without turning into scrambled eggs, which is the secret to perfect carbonara!
Step 7: Final Touch and Serve
After the sauce achieves that silky, thick consistency, remove the skillet from heat and fold in the crispy prosciutto pieces. Give it one beautiful final toss, plate your spaghetti carbonara, and finish with a generous sprinkle of extra Romano or Parmesan cheese on top. Serve it hot and enjoy every comforting, festive bite.
How to Serve Christmas Spaghetti Carbonara Recipe
Garnishes
For garnishes, fresh cracked black pepper and a sprinkle of finely chopped parsley or chives add a fragrant pop and contrast. A twist of lemon zest can also brighten the dish right before serving, complementing the lemon juice in the sauce for that perfect holiday sparkle.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a lemon vinaigrette or a light roasted Brussels sprouts side to continue the festive vegetable theme. Garlic bread or a crusty baguette is also divine for soaking up any leftover sauce and adding a satisfying crunch.
Creative Ways to Present
For a fun presentation, try plating the carbonara in festive pasta bowls, topped with edible flowers or microgreens to impress your guests. You can also serve it in individual cast-iron skillets for a rustic, cozy feel that screams holiday cheer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it cools, but a little stirring before reheating helps to bring back the creamy texture.
Freezing
Freezing this dish isn’t highly recommended because carbonara’s creamy egg-based sauce can separate upon thawing. If you must, freeze airtight in portions and consume within one month, but expect some textural changes after reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of water or milk to restore the sauce’s creaminess without scrambling the eggs. Avoid microwaving directly to keep the sauce smooth and velvety.
FAQs
Can I use bacon instead of prosciutto?
Absolutely! Bacon offers a smoky, crispy element that works well, though prosciutto has a more delicate texture and flavor that really elevates this Christmas Spaghetti Carbonara Recipe.
Is it safe to eat carbonara with raw eggs?
When the eggs are tempered with hot pasta water and gently heated, they cook just enough to create a creamy sauce without becoming scrambled. Using fresh, high-quality eggs also helps ensure food safety.
Can I make this recipe vegetarian?
Yes! Simply omit the prosciutto and consider adding sautéed mushrooms or sun-dried tomatoes for an extra burst of flavor that still complements the creamy sauce and fresh veggies.
What cheese works best for this carbonara?
Romano cheese is traditional for a saltier punch, but Parmesan is a fantastic and easier-to-find alternative that melts beautifully and tastes just as delicious.
Can I prepare the sauce in advance?
It’s best to make the egg and cheese sauce right before combining with the pasta to ensure it cooks correctly and achieves that silky, smooth consistency that makes this Christmas Spaghetti Carbonara Recipe so irresistible.
Final Thoughts
This Christmas Spaghetti Carbonara Recipe truly captures all the flavors and warmth of the holiday season in one comforting, elegant dish. It’s simple enough for a weekday treat but special enough to shine at any festive gathering. I can’t wait for you to try it and make it a new holiday tradition everyone will rave about!
Print
Christmas Spaghetti Carbonara Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A festive twist on the classic Italian spaghetti carbonara, featuring fresh vegetables and crispy prosciutto for a light yet indulgent Christmas meal. This recipe combines tender pasta, sautéed zucchini, asparagus, and onions, all coated in a creamy, tangy egg and Romano cheese sauce, making it perfect for holiday dinners.
Ingredients
Pasta and Protein
- 6 ounces spaghetti (half a box)
- 3 slices prosciutto
Vegetables
- 1 small sweet onion, diced
- 1 medium zucchini, diced
- 1 bunch asparagus, cut into 1 inch pieces
Sauce
- 4 egg yolks
- 1 teaspoon lemon juice
- 1/2 cup Romano cheese, shredded (Parmesan works great too) plus more for topping
- 1 cup reserved pasta water (hot)
Other
- 2 teaspoons olive oil
Instructions
- Boil Pasta: Add 5-6 quarts of water to a large pot and bring it to a boil over high heat. Add the spaghetti and cook for 8-9 minutes, stirring occasionally until al dente. Reserve at least 1 cup of the hot pasta water before draining the pasta.
- Cook Prosciutto: While the pasta cooks, place the prosciutto slices in a large skillet and cook over medium heat for 5-6 minutes, flipping halfway through until they become slightly crispy. Remove from skillet, let cool slightly, then cut or tear into small pieces.
- Sauté Vegetables: In the same hot skillet, add 2 teaspoons of olive oil, scraping up any browned bits. Add the diced onion, zucchini, and asparagus, cooking over medium heat for 9-10 minutes, stirring occasionally, until vegetables are tender but still crisp.
- Prepare Sauce: In a small bowl, whisk the egg yolks with lemon juice. Temper the eggs by slowly whisking in 1-2 tablespoons of hot reserved pasta water, then continue adding pasta water gradually (totaling 1/4 to 1/2 cup) while whisking until the sauce is smooth and creamy.
- Combine Pasta and Vegetables: Once vegetables are tender, turn off the heat. Add the drained spaghetti to the skillet with vegetables and toss to combine. Sprinkle the shredded Romano cheese evenly over the top.
- Add Egg Sauce: Ensure the stove is off to prevent scrambled eggs. Slowly pour the tempered egg mixture over the spaghetti and vegetables. Immediately toss with a spatula or tongs to coat everything evenly. Turn the heat back on to low, continuously tossing and adding reserved pasta water if needed, until the sauce thickens to desired consistency. Remove from heat and stir in the crispy prosciutto pieces.
- Serve: Plate the spaghetti carbonara, topping with additional Romano or Parmesan cheese. Serve immediately for a creamy, flavorful holiday pasta dish.
Notes
- Reserve enough pasta water to create a silky sauce and to prevent the egg yolks from curdling.
- Do not add egg mixture to a hot skillet to avoid scrambling the eggs; pour it on off heat and toss before gently reheating.
- Parmesan cheese can be substituted for Romano if preferred.
- Adjust the amount of pasta water if the sauce seems too thick or dry.
- Use fresh egg yolks for best flavor and texture.
