Easiest-Ever Carbonara with Scallops & Peas

We’ve elevated the classic carbonara with seared scallops for added protein. Use any type of spaghetti here, such as brown rice or even quinoa if you prefer.

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Prep Time
20 min
30 min


  • 8 oz whole-grain spaghetti (TRY: Jovial 100% Organic Whole Wheat Einkorn Spaghetti) 
  • 2 large eggs
  • ½ cup whipping cream (35%)
  • ½ cup freshly grated parmesan cheese
  • 1 tbsp olive oil, divided
  • 1 leek, white and light green parts only, halved lengthwise then thinly sliced
  • ½ tsp sea salt, divided
  • 1 clove garlic, minced
  • 12 large sea scallops (about 14 oz)
  • 1/4 tsp ground black pepper
  • 1 cup frozen peas, thawed
  • 1 tsp grated lemon zest


1. In a large pot, cook pasta according to package directions.

2. Meanwhile, in a small bowl, lightly beat eggs with a fork. Add cream and cheese and stir to combine.

3. In a large skillet on medium- high, heat one-half of oil. Add leeks and one-half of salt; cook, stirring frequently, until very soft, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, 1 minute. Transfer leek mixture to a plate and keep warm.

4. Sprinkle scallops with remaining one-half of salt and pepper. Return to stove on medium-high and heat remaining one-half of oil. Add scallops and cook, turning once, until browned, 2 minutes per side. Transfer to a plate and keep warm.

5. Drain pasta, reserving ½ cup pasta water, and return to pot. Toss leeks, peas and lemon zest with pasta. Slowly add cream mixture, tossing to combine. Add reserved water, 1 tbsp at a time, until sauce reaches desired consistency.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 518
  • Carbohydrate Content 49 g
  • Cholesterol Content 159 mg
  • Fat Content 22 g
  • Fiber Content 6 g
  • Protein Content 30 g
  • Saturated Fat Content 10 g
  • Sodium Content 655 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 2 g

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