If you’re in the mood for a robust, filling meal that hits all the right spots, pasta alla carbonara is hard to beat. Between the pancetta bits, eggs, parmesan cheese, and heavy cream (sometimes), it’s the perfect post-marathon meal or dish for when you feel like you haven’t eaten in days. But Ina Garten’s recipe gives carbonara a fresh twist, proving you can still enjoy elements even if you’re looking for something a little lighter, or if you want to include something healthy in this den of iniquity of a meal. Her version involves adding vegetables, and although these may seem counter to the spirit of the food, the move actually works.

To prepare it, you’ll still need to line up your bacon, eggs, and parmesan, but on top of that, you’ll need snow peas, fresh peas, asparagus, scallions, and chives. You will cook these in the water you use for the pasta, but make sure you don’t throw them in until the end. The key to success here is to make sure the vegetables remain fresh and crispy and not soft and overcooked. This will give your dish a nice crunch, on par with the pancetta. Before serving, mix in some lemon juice and lemon zest for extra lightness. This dish will still have all the elements of a carbonara, but with the added freshness it’ll be practically unrecognizable, in a good way.