Pasta carbonara with arugula and hazelnuts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pasta carbonara with arugula and hazelnuts

Soy-Free, Vegetarian

2 Servings, 530 Calories/Serving

15 Minutes

In Chef Justine’s vegetarian spin on a classic Roman pasta dish, arugula ups the peppery flavor of the velvety egg-yolk sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh whole wheat penne
  • 6 tablespoons grated Parmesan
  • 3 organic scallions
  • 3 ounces organic baby arugula or other leafy greens
  • 3 tablespoons hazelnuts
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 organic eggs
  • ¼ teaspoon nutmeg
  • 1 teaspoon red chile flakes (optional)

Nutrition per serving

Calories 530, Total Fat 24g (31% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 315mg (105% DV), Sodium 440mg (19% DV), Total Carb. 60g (22% DV), Fiber 9g (32% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Milk, Eggs, Tree Nuts (hazelnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ¼ cup [½ cup] pasta cooking water. Return the penne to the pot.
While the water heats and the penne cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Set aside half the Parmesan for garnish.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Set aside half the arugula for the penne; save the rest for another use.
  • Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
  • Working over 2 small bowls, crack 1 egg at a time and separate the white and yolk, carefully dropping the white into 1 bowl and the yolk into the other bowl. Save the whites for another use. [Separate all 4 eggs.]
To the bowl with the egg yolks, using a fork or whisk, gently stir together with the nutmeg, half the Parmesan, and as many chile flakes as you like.


Finish the penne

To the pot with the penne, stir in the egg yolk mixture, scallions, and as much reserved pasta cooking water as you like and cook over medium heat, stirring constantly, until a creamy consistency is reached, 1 to 2 minutes. Remove from the heat, gently stir in the arugula, and season to taste with salt and pepper.


Transfer the penne to individual bowls. Garnish with the hazelnuts, parsley, remaining Parmesan, and as many remaining chile flakes as you like and serve.
Kids Can!
  • Divide the Parmesan and arugula.
  • Crush the hazelnuts.
  • Strip the parsley leaves.
  • Garnish with hazelnuts, parsley, and Parmesan.