Name: No-Bacon Greens Pasta Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tablespoons Olive Oil; 1 Onion; to taste Kosher Salt; 1 pinch Crushed Red Pepper Flakes; 1 pound Fresh Spinach; 0.5 pound Pappardelle Pasta; 2 Large Eggs; 1/4 cup Parmigiano-Reggiano; 1 Lemon (juice only); to taste Coarse Salt; to taste Coarse Black Pepper

If you’re craving that silky, comforting pasta carbonara flavor but want to skip the bacon, you have to try my No-Bacon Greens Pasta Carbonara Recipe. It’s packed with vibrant fresh spinach, the zing of lemon, and all the creamy, cheesy goodness you love about carbonara—without any pork. Honestly, this dish feels like a little fresh Italian getaway on a weeknight, and I promise you’ll fall for it just like my family did the first time I made it.

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Why You’ll Love This Recipe

Totally Meat-Free: Enjoy classic carbonara flavors without bacon—but you won’t miss it at all.
Bursting with Greens: Loads of fresh spinach add vibrant color and nutrition that balances the richness perfectly.
Super Quick and Easy: You’ll have dinner on the table in under 30 minutes, perfect for busy weeknights.
Creamy and Zesty: The combo of lemon juice and Parmesan cheese makes this dish bright, rich, and utterly addictive.

A white pan with blue handles filled with a pasta dish visually layered with wide, flat pale yellow noodles twisted and folded throughout, fresh green stems and dark green leafy vegetables mixed evenly on top of and between the noodles, all lightly speckled with coarse black pepper for texture and color contrast, and a pair of metal tongs resting inside the pan partially lifting some noodles and greens; the pan sits on a dark wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this No-Bacon Greens Pasta Carbonara Recipe work harmoniously to create a creamy, tangy, and satisfying meal without relying on the usual pork. When buying greens, I usually grab baby spinach for its tenderness, and fresh Parmigiano-Reggiano always makes a big difference in flavor depth.

Olive Oil: Use good-quality extra virgin olive oil for that lovely, fruity base flavor.
Onion: I prefer a sweet yellow onion here because it caramelizes nicely and adds subtle sweetness.
Kosher Salt: Essential for seasoning just right, especially when sautéing the onions and seasoning the greens.
Crushed Red Pepper Flakes: Adds a gentle heat to balance the richness—adjust based on your spice preference.
Fresh Spinach: Fresh, vibrant leaves will wilt perfectly without becoming mushy.
Pappardelle Pasta: Wide noodles hold the sauce beautifully, but linguine or bucatini work equally well.
Large Eggs: They create the creamy, silky sauce classic to carbonara—fresh eggs make all the difference.
Parmigiano-Reggiano: For that authentic salty, nutty cheese flavor that melds everything together.
Lemon: Freshly squeezed lemon juice brightens up the dish and cuts through the richness.
Coarse Salt and Black Pepper: For seasoning to taste and adding that final punch of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This No-Bacon Greens Pasta Carbonara Recipe is wonderfully adaptable, and I love tweaking it depending on what I have on hand or the season. Don’t hesitate to make it your own—it’s forgiving and versatile.

Adding Mushrooms: Sometimes I toss in sliced cremini mushrooms along with the onions for an earthy twist that pairs beautifully with the greens.
Subbing Kale or Swiss Chard: Your greens don’t have to be just spinach—kale or chard both wilt well and add a little more texture and bite.
Using Different Pasta Shapes: While I usually reach for pappardelle, bucatini or even spaghetti are great too—the sauce clings well to them.
Heating Options: For a dairy-free version, you can try nutritional yeast in place of Parmigiano, though it changes the flavor profile slightly.

How to Make No-Bacon Greens Pasta Carbonara Recipe

Step 1: Sauté the Onions Until Soft and Golden

Heat your olive oil in a large skillet over medium-high heat until it shimmers—that’s your cue to add the chopped onion. Right after adding it, reduce the heat to medium to let the onions soften gently without burning. Sprinkle with kosher salt to help pull out the moisture and sweetness. Stir occasionally for about 7 to 10 minutes until they’re tender and just starting to turn golden. I love this slow caramelization step because it lays the flavor foundation for the whole dish.

Step 2: Wilt the Greens with a Touch of Heat

Add a pinch of crushed red pepper flakes to the onions and stir them in for 30 seconds to release their aroma. Then pile in all your fresh spinach right on top. You’ll see it looks like a lot, but don’t worry—it will shrink way down as it cooks. Use tongs to turn the greens gently and help them wilt evenly. Sprinkle with a little more kosher salt and cook until tender but still bright green. When it’s done, turn off the heat—you want those fresh flavors to shine!

Step 3: Cook Pasta and Make Creamy Lemon-Egg Sauce

While the greens are cooking, boil your salted water and cook the pappardelle according to package instructions. Don’t forget to scoop out some pasta water before draining—it’s key for the sauce! In a bowl or liquid measuring cup, whisk together the eggs, grated Parmigiano-Reggiano, and the juice of a fresh lemon. Then whisk in about ¼ cup of the reserved pasta water to temper the eggs so they don’t scramble when you add them to the warm pasta.

Step 4: Combine Everything Into a Lusciously Creamy Pasta

Drain the pasta and immediately toss it into the skillet with the onions and wilted greens. Pour your egg and cheese mixture over the top and use tongs to toss everything quickly and evenly. I usually turn the heat to low or medium to keep things warm, but not so hot the eggs scramble. Here’s a trick I learned: add extra pasta water or a squeeze more lemon if it feels too thick or rich. Finish by seasoning with coarse salt and cracked black pepper to taste.

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Pro Tips for Making No-Bacon Greens Pasta Carbonara Recipe

Don’t Overcook the Eggs: Always whisk some hot pasta water into your egg mixture first to avoid scrambling when you add it to the skillet.
Use Freshly Grated Cheese: Pre-grated cheese doesn’t melt or flavor as nicely—trust me, the fresh Parm makes a huge difference.
Reserve Plenty of Pasta Water: This starchy water is your secret weapon to adjust sauce consistency on the fly.
Season in Stages: Salt the onions, greens, pasta water, and final dish separately for balanced flavor throughout.

How to Serve No-Bacon Greens Pasta Carbonara Recipe

The image shows a white plate filled with wide, flat pasta noodles, lightly coated in a creamy sauce. Mixed throughout the noodles are several pieces of dark green leafy vegetables, slightly wilted but still vibrant with some stems visible. The dish is sprinkled with a generous amount of black pepper, adding small dark specks over the noodles and greens. A silver fork rests on the edge of the plate, partially inserted into the pasta, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this pasta with a generous sprinkle of extra Parmigiano and a few twists of freshly cracked black pepper. Sometimes I add a little drizzle of good olive oil or even a tiny pinch of lemon zest to brighten it further. A handful of toasted pine nuts or chopped fresh herbs like parsley can add a nice texture and freshness too.

Side Dishes

To keep things simple, my go-to side is a fresh green salad dressed lightly with lemon and olive oil or a crunchy Italian bread to sop up any leftover sauce. Roasted garlic asparagus or crispy sautéed mushrooms also pair wonderfully for a fuller meal.

Creative Ways to Present

For a dinner party twist, I sometimes plate the pasta in shallow bowls and garnish with microgreens and a lemon wedge on the side. Serving it family-style in a big rustic wooden bowl with extra cheese and lemon slices makes the meal feel convivial and inviting—like you’re truly sharing something special.

Make Ahead and Storage

Storing Leftovers

I store leftover No-Bacon Greens Pasta Carbonara Recipe in an airtight container in the fridge for up to 2 days. It’s best eaten the next day while still creamy—sometimes the sauce thickens a bit, but a quick splash of water or broth helps loosen it back up.

Freezing

I don’t usually freeze this one because the creamy egg-based sauce can change texture when frozen and thawed. Fresh is best here, but if you want to prep in advance, you can freeze the cooked pasta and greens separately, then combine and dress them fresh when reheating.

Reheating

When reheating leftovers, I warm the pasta gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwave reheating if possible, as it can scramble the eggs and dry out the dish. Stir often to keep it creamy and evenly heated.

FAQs

Can I use other greens besides spinach in the No-Bacon Greens Pasta Carbonara Recipe?

Absolutely! Kale, Swiss chard, or even arugula can be great substitutes or additions. Just be mindful that kale is tougher and may need a bit longer to wilt, while arugula wilts quickly and adds a peppery note.
How do I prevent the eggs from scrambling in this carbonara recipe?

The key is tempering the egg mixture by whisking in warm pasta water before adding it to the hot pasta and greens. Also, tossing off direct high heat (use low to medium), and moving quickly helps the sauce stay smooth and creamy instead of turning into scrambled eggs.
Is this No-Bacon Greens Pasta Carbonara Recipe suitable for vegetarians?

Yes, it’s perfect for vegetarians since it skips bacon but still delivers rich, comforting flavors. Just ensure the cheese you use is vegetarian-friendly if that’s a concern.
Can I use a different type of pasta?

Definitely! While I like pappardelle here because it holds the sauce beautifully, linguine, spaghetti, or bucatini all work great. Just cook according to the package instructions for best texture.

Final Thoughts

I absolutely love how this No-Bacon Greens Pasta Carbonara Recipe turns out every time—it’s a perfect blend of comfort and fresh flavors that feels fancy yet is incredibly simple. When I first made this, I was honestly surprised by how much my family enjoyed a carbonara without the pork! If you’re looking for a way to enjoy creamy pasta with greens that feels indulgent but light and wholesome, trust me, you’re going to want to keep this one in your regular rotation. Go ahead, give it a try—you’ll thank me when you’re twirling those green-loaded noodles!