This lemon broccoli carbonara features lemony roasted broccoli and a creamy spaghetti carbonara base loaded with fresh Parmesan.
A big old bowl of carbonara + a mess of spring-inspired roasted broccoli is just what the doctor ordered!
While I love a bowl of classic meaty carbonara, this veggie-forward version is ticking every box right now and getting me very excited for spring produce.
Also loving the mountain of Parm cheese that is totally reasonable to put on your own personal bowl here because I’m pretty sure that’s a carbonara rule!
This is totally a weeknight-friendly pasta dish and comes together in only about 35 minutes! You can pair it alongside a protein or enjoy it as is, either way you’ll be more than satisfied.
I’m over here seriously contemplating never returning to traditional carbonara again. That lemony broccoli really works some magic here!
This Carbonara features…
- Tender spaghetti in a creamy egg Parmesan sauce
- Broccoli roasted in fresh lemon
- Ready in minutes with only a handful of ingredients
Making the Carbonara
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Broccoli
- Olive oil
- Lemon
- Eggs
- Parmesan cheese
- Unsalted butter
- Garlic
- Spaghetti
- Parsley
Tips for Perfect Carbonara
- Cut broccoli in uniform pieces – aim for 1/2-inch florets so the broccoli cooks evenly.
- Use fresh lemon – you can’t beat the flavor fresh lemon juice and zest gives the pasta.
- Cook spaghetti to al dente – the pasta will continue to cook later in the sauce so make sure not to overcook during the boiling step.
- Reserve pasta cooking water – the pasta water is one of the main ingredients in the sauce and helps make it creamy.
- Use freshly-grated Parmesan – freshly-grated cheese melts much better than pre-grated in the sauce for this carbonara.
- Beat eggs well before tossing with pasta – this will help the eggs form into a sauce once added to the pasta without any unwanted chunks.
- Serve carbonara immediately after assembly – carbonara unfortunately does not store well due to the egg sauce. I recommend serving immediately for best results.
Recipe Variations
Try these ideas for a different twist on this carbonara.
- Roast another vegetable – try sweet peppers, mushrooms, or butternut squash in place of the broccoli. Be aware you may need to adjust the cook time.
- Use another cheese – try a sharp cheese like asiago in place of the Parmesan.
- Add meat – fold 1/2 lb browned sausage, cooked chicken, turkey, or crispy bacon bits into carbonara.
Serving Suggestions
This carbonara is amazing served alongside seared salmon or whitefish, roast chicken, or stuffed chicken breasts. You can also serve it sans meat alongside a green salad or garlic bread.
The bright acidity from the lemon really works its magic here and transforms this typically-heavy pasta dish into a light and springy masterpiece. While still being creamy and totally indulgent at the same time!
A pasta dream, folks, you need it!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More pasta favorites you’ve got to try next!
Lemon Broccoli Carbonara
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Ingredients
- 1 lb fresh broccoli, cut into 1/2-inch florets
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 3 large egg yolks
- 1 large egg
- 3/4 cup freshly-grated Parmesan cheese
- 1 tablespoon grated lemon zest
- 1 tablespoon unsalted butter
- 3 medium cloves garlic, minced
- 12 oz spaghetti
- 2 tablespoons minced fresh parsley
- Additional grated Parmesan for serving
Instructions
- Preheat oven to 375F and line a medium sheet pan with parchment paper or lightly grease.
- Toss broccoli florets, olive oil, and lemon juice together until coated. Spread broccoli in an even layer and season with salt and pepper. Roast broccoli at 375F 15-20 minutes until broccoli is tender. Set aside.
- In a medium bowl, whisk egg yolks, egg, Parmesan, and lemon zest until completely smooth. Set aside.
- Bring a pot of water to a boil and salt. Add pasta and cook until just barely al-dente. Reserve 1-1/2 cups pasta cooking water and drain pasta.
- Melt butter in a large high-walled skillet over medium heat. Add garlic and sauté 1-2 minutes until fragrant. Add pasta and 1/2 cup reserved pasta water to garlic mixture. Cook over medium heat 2-3 minutes until liquid is absorbed. Remove from heat and allow to cool 2 minutes.
- Whisk 1/4 cup pasta water into egg mixture until smooth. Fold egg sauce into hot pasta mixture, stirring constantly with a wooden spoon until a creamy sauce forms and coats pasta (drizzle in additional pasta water if needed to loosen sauce).
- Toss broccoli and parsley into carbonara and season with salt and pepper to taste. Serve carbonara immediately while hot with additional Parmesan grated on top. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 1/8/26.
Annie says
What a beautiful dish!! This pasta is calling my name!
Sarah says
Thanks so much Annie!!
Jen | Baked by an Introvert says
Girlfriend, this pasta looks delicious!! I could actually go for a serving for breakfast!
Sarah says
Aww thank you, girly!! You need to try these noodles ASAP!
Amanda says
Lemon with pasta always gets me craving carbs even more than usual. I can almost smell this. It sounds fantastic.
Sarah says
Lemon makes everything better, right? Thanks Amanda!!
marcie says
I love CARB-a-nara! haha I love the spring twist you gave this with all that roasted broccoli and lemon — I would absolutely love this!
Sarah says
Isn’t CARBonara just the best?? Gotta love it. 😉
Rachel @ Bakerita says
Yay I’m totally coming to carb-land with you! Your recipes make me always want dinner for breakfast. Lemon + broccoli + parm is one of my fave combos ever…and adds carbs just makes it 100x better. BRB, obsessing!
Sarah says
Yaaay! And don’t worry about craving dinner for breakfast, girl.—it totally happens to me on a daily basis!! 😉
Gayle @ Pumpkin 'N Spice says
Oh this dish is SO gorgeous, Sarah! Definitely what I envision as the perfect spring meal. Broccoli and lemon belong together in this delicious dish! Yum!
Sarah says
Aww thank you so much Gayle!! xoxo
Manali @ CookWithManali says
so fresh!! looks delicious Sarah and perfect for spring! 🙂
Sarah says
Thank you Manali!
Danielle says
This looks so bright and fresh, I could literally dive into that bowl of pasta! Plus, it’s Monday and carbs are always necessary 😉
Sarah says
Agreed!! A carb-less Monday just doesn’t work out good. 😉
Lucy @ Globe Scoffers says
This dish looks so fresh! Loving the flavours.
Sarah says
Thank you Lucy!!
Amanda @SagelySweet says
This looks like EXACTLY what I need tonight. I always need carbs and creamy, cheesy goodness. So, yeah. This is happening. I love that it’s a light, healthy vegetarian version of a classic favorite. Can’t wait to try it.
Sarah says
Totally let me know if you try this carbonara, Amanda! I know you will love it! 😉
Jo says
Having some broccoli from my parents’ garden in the fridge, and a lemon that needs to be used, I was glad to come across this recipe! I saw to set aside 1/2 cup pasta water, but am missing where it is added in. So, is it just used to loosen the sauce, if necessary? Thank you!
Sarah says
Sorry for that typo, Jo! I’ve adjusted the recipe to include the pasta water.