Microgreens in pasta: why not? Carbonara pasta with microgreens

Lately I really got addicted to microgreens – i just add them to everything because they make everything taste better while adding freshness and unique taste to everyday dishes. Today I will share a recipe of carbonara pasta with microgreens that is really easy to make but it tastes like a royal dinner. Enjoy!

Time: 30 min or less


  • Spaghetti for pasta
  • Mushrooms 1pnd or 300g
  • Cherry tomatoes 200g
  • 5 strips of bacon
  • 1/4 cup of white wine
  • Mozzarella cheese 200g
  • Butter 1 tablespoon
  • 1 spoon of minced garlic
  • Salt/pepper
  • Spices (I used vegetable, italian herbs, paprika)
  • 1 onion 
  • Parmesan cheese (optional)
  • 2 spoons of aioli sauce with truffles (optional)
  • Microgreens (I used arugula about 150g)


  1. Fill a pot with water and place it on high, add dry pasta and salt when the water begins boiling and reduce the heat to medium
  2. Meanwhile cut onions, mushrooms and bacon into small pieces, place them on a frying pan with olive oil and cook on low to medium heat 
  3. Cut tomatoes in half and add them to a frying pan
  4. Add garlic, spices, salt, pepper, aioli sauce and wine to the frying pan as mushrooms brown and steer everything
  5. Add butter and add few 1/4 cup of the water from the pasta pan to the frying pan to make the sauce not dry, steer everything
  6. As pasta gets ready, transfer the pasta to the frying pan, steer everything and cover with Mozzarella cheese and parmesan cheese
  7. Transfer pasta to the plate and garnish with microgreens. Add fresh black pepper and some more cheese
  8. Enjoy!

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