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In this day in age, pasta gets a bad rep. In a world where carbs are deemed the devil, I am here to remind you that it’s certainly not. In fact, pasta is quite heavenly and we all deserve a little pasta in our lives. So let’s cook Spring Spaghetti Carbonara, shall we?
Growing up with an Italian mother, pasta was on our regular weeknight rotation. After years of restricting it from my diet I have decided that it’s one of my favorite things in life. I just love a big bowl of pasta for dinner so I have decided to start reincorporating it as part of my diet, in moderation of course!
Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, and pepper. I’ve given a traditional carbonara a few tweaks to add some springtime veggies to it and brighten it up a bit. It’s perfect for weekends in with those you love and I think you’ll just love this dish!
If you’ve enjoyed this Spring Spaghetti Carbonara but looking for another classic pasta dish, try my Classic Spaghetti with Meatballs!
Spring Spaghetti Carbonara
Ingredients
- 1 lb dried linguine pasta I like Jovial Brown Rice Pasta
- 1/2 lb pancetta, cut into 1/4 inch cubes
- 1 bunch asparagus, woody ends removed and cut into 2 inch pieces
- 1 tbsp extra virgin olive oil
- 3 whole eggs
- 3 egg yolks
- 2 tbsp parsley, finely chopped
- 2/3 cup pecorino cheese, grated
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup green onions, sliced
- 3 cloves garlic, minced
- 8 ounces fresh english peas frozen is okay
Instructions
- Bring a large pot of water to a boil. When the water is boiling, cook pasta according to package instructions. Reserve about 1 cup of the pasta water (we will use it later), then drain the cooked pasta and set aside.
- Heat a large skillet over medium high heat. Add the cubed pancetta and let cook until lightly crisp, about 6 minutes. Using a slotted spoon, transfer the crisp pancetta to a plate and set aside.
- Reduce the heat to medium and in the same skillet, add the asparagus, 1 tbsp of olive oil and 2 tablespoons of the reserved pasta water. Cook, stirring and scraping up any brown bits on the bottom of the skillet, until the asparagus is just slightly tender, about 4 minutes.
- Add the green onions and garlic and continue to cook, stirring and being careful not to burn the garlic, for another 1-2 minutes.
- Add the peas and 1/4 cup of the reserved pasta water and cook, stirring, until the peas are tender and the water has evaporated, 3 to 4 minutes.
- Add pancetta (and any of its juices) and the drained, cooked pasta into the skillet and toss until well combined.
- Remove pasta from skillet and transfer to a large bowl. Let cool for 2-3 minutes.
- Meanwhile, in a small bowl, whisk together the eggs, egg yolks, pecorino cheese, parsley, salt and pepper. Once the pasta has cooled, add the egg mixture to the pasta and gently toss to coat. Serve immediately and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t seem to get the eggs to not cook. Does the pasta have to be vol? What temperature is the pasta when you add the eggs?
Is it a total of 6 eggs? 3 whole eggs, and 3 egg whites?
It is 3 whole eggs and 3 egg yolks for 6 total needed.
For the sauce do you use 3 whole eggs plus an additional 3 egg yolks? Or just 3 whole eggs? Can’t wait to give this a try!
I used just 3 eggs tonight and it turned out delicious. What did you end up doing?