Spring Green Spaghetti Carbonara
This recipe creates a vibrant Spring Green Spaghetti Carbonara, blending al dente spaghetti with crisp pancetta, a luscious sauce of eggs and Parmesan, and a medley of fresh spring vegetables including snow peas, asparagus, and green peas. Brightened with lemon and fresh herbs, it's a quick, elegant, and flavorful dish perfect for a seasonal meal.
Equipment
- 1 Large Pot For cooking spaghetti and blanching vegetables
- 1 Medium Saute Pan For crisping pancetta
- 1 Large Mixing Bowl Essential for emulsifying the carbonara sauce without scrambling the eggs
- 1 Whisk For combining the sauce ingredients
- 1 Tongs For tossing pasta and sauce effectively
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 12 ounces spaghetti such as De Cecco
- 1/2 pound snow peas julienned lengthwise
- 1 cup shelled fresh peas 1 pound in the pod, or frozen peas
- 12 to 14 thin asparagus bottom third discarded and tips sliced in 2-inch pieces
- 2 tablespoons good olive oil
- 8 ounces small-diced pancetta
- 1/2 cup heavy cream
- 2 extra-large eggs
- 2 extra-large egg yolks
- 3/4 cup freshly grated Italian Parmesan cheese plus extra for serving
- 5 scallions white and green parts, thinly sliced diagonally
- 1/4 cup minced fresh chives plus extra for serving
- Zest and juice of 1 lemon
Instructions
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.
Notes
The key to a successful carbonara is managing the heat for the egg-based sauce; ensure the large bowl is truly hot from the tap water, but not so hot that it scrambles the eggs. The reserved pasta water is vital for achieving a silky, emulsified sauce, so add it gradually until the desired consistency is reached. For the pancetta, render it slowly to achieve maximum crispness and flavor. Integrating the spring greens directly into the pasta cooking water at the end ensures they are perfectly blanched and retain their vibrant color and slight crunch, adding fresh texture and taste to the rich sauce. Serve immediately for the best experience.