Summertime Carbonara with Bell Pepper, Ham & Radish

Whether you mince it or use as a garnish, buy radishes with tops still attached. They are cost-effective and a two-for-one deal in terms of culinary uses.

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Prep Time
20 min
20 min


  • 1 tsp extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 orange bell pepper, chopped
  • 1/2 lb low-sodium lean ham, no added nitrates or nitrites, cut into 1/2-inch cubes
  • 8 oz whole-wheat linguine (TRY: Jovial Foods 100% Organic Einkorn Whole Wheat Pasta - Linguine)
  • 1 egg
  • 1/4 cup plain Greek yogurt (avoid using nonfat)
  • 6 radishes, halved and thinly sliced
  • 1/4 cup minced radish tops, rinsed well and patted dry, optional


  1. In a large nonstick skillet on medium, heat oil. Add onion and sauté for 3 minutes, stirring occasionally. Add pepper and ham and continue cooking for 2 minutes more. Remove mixture from heat and set aside.
  2. In a large pot, cook linguine al dente according to package directions. Drain quickly, then immediately return linguine to hot pot. Crack egg over top of linguine and use a pasta fork to gently fold and stir egg into pasta, about 1 minute. When egg has turned opaque and thick, add reserved pepper-ham mixture to linguine. Gently toss to combine. Add yogurt and radishes and gently toss to combine. Serve hot, garnishing with radish tops (if using).

Nutrition Information

  • Serving Size 2 cups
  • Calories 299
  • Carbohydrate Content 49 g
  • Cholesterol Content 87 mg
  • Fat Content 5 g
  • Fiber Content 7 g
  • Protein Content 20 g
  • Saturated Fat Content 1 g
  • Sodium Content 558 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g