Spring Green Spaghetti Carbonara
This Spring Green Spaghetti Carbonara combines al dente spaghetti with vibrant snow peas, fresh peas, and asparagus, all coated in a rich, creamy sauce made from eggs, cream, and Parmesan. Crispy pancetta adds a savory crunch, while fresh herbs and lemon provide a bright finish, creating a balanced and flavorful seasonal dish.
Equipment
- 1 Large Stockpot For cooking spaghetti and blanching vegetables.
- 1 Medium Saute Pan For browning pancetta.
- 1 Large Mixing Bowl Essential for tossing the pasta with the carbonara sauce; warming it beforehand is crucial.
- 1 Whisk For combining the egg and cream mixture.
- 1 Tongs For effectively tossing the hot pasta to emulsify the sauce and prevent scrambling.
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 heat. Warming the mixing bowl and adding very hot pasta immediately after draining helps temper the eggs, creating a silky sauce without scrambling. Reserve more pasta water than you think you'll need; it's your liquid gold for emulsifying the sauce and adjusting consistency. Cook the pancetta until truly crispy to provide textural contrast. The fresh spring vegetables add vibrant color and a delightful crisp-tender bite. Don't skip the lemon zest and juice; they cut through the richness and elevate the fresh flavors beautifully.