Description
Ina Garten’s spring green spaghetti carbonara brings fresh Mediterranean flavors to classic Italian comfort. Green peas and asparagus dance through creamy pecorino and pancetta, creating a luxurious pasta experience that celebrates seasonal ingredients with elegant simplicity.
Ingredients
Scale
Pasta and Protein:
- 12 ounces (340 grams) spaghetti, such as De Cecco
- 8 ounces (227 grams) small-diced pancetta
Vegetables and Herbs:
- ½ pound (227 grams) snow peas, julienned lengthwise
- 1 cup (150 grams) 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
- 5 scallions, white and green parts, thinly sliced diagonally
- ¼ cup (15 grams) minced fresh chives, plus extra for serving
Dairy, Eggs, and Seasonings:
- 2 extra-large eggs
- 2 extra-large egg yolks
- ½ cup (120 milliliters) heavy cream
- ¾ cup (75 grams) freshly grated Italian Parmesan cheese, plus extra for serving
- 2 tablespoons (30 milliliters) good olive oil
- Kosher salt and freshly ground black pepper
- Zest and juice of 1 lemon
Instructions
- Heat a large pot of water, seasoning it with of salt. Submerge the spaghetti and cook for approximately 8 minutes, ensuring occasional stirring to prevent sticking.
- Carefully add snow peas, fresh peas, and asparagus to the pasta during the final 2 minutes of cooking. Drain the combined pasta and vegetables, reserving of the starchy cooking liquid.
- In a medium sauté pan (25-28 centimeters), warm olive oil over medium heat. Introduce pancetta and sauté for 7-9 minutes, rotating periodically until achieving a golden-brown color and crisp texture.
- Transfer the crispy pancetta to a paper towel-lined plate to absorb excess oil, allowing it to rest and maintain its crunchiness.
- Prepare a large mixing bowl by warming it with hot tap water, then emptying completely. Whisk together heavy cream, whole eggs, additional egg yolks, and of reserved pasta water until smoothly integrated.
- Immediately transfer the hot pasta and vegetables into the cream mixture. Using tongs, vigorously toss for 1-2 minutes, ensuring each strand is evenly coated and absorbs the silky sauce.
- Gradually incorporate additional reserved pasta water to maintain a luxurious, creamy consistency.
- Introduce of grated Parmesan cheese, finely chopped scallions, delicate chives, fresh lemon zest, and bright lemon juice. Season with salt and freshly ground black pepper.
- Gently fold the crispy pancetta into the pasta, ensuring even distribution.
- Plate the pasta immediately, garnishing with additional chives and a sprinkle of Parmesan cheese. Serve piping hot for optimal flavor and texture.
Notes
- Grab room temperature eggs to ensure a smooth, velvety sauce texture that blends seamlessly.
- Quick vegetable blanching keeps them vibrant and crisp, adding fresh flavor and color to the dish.
- Reserve pasta water as a secret weapon for adjusting sauce consistency and enhancing overall creaminess.
- Warm your mixing bowl with hot tap water to maintain optimal sauce temperature and prevent egg scrambling.
- Combine pasta and sauce instantly for a silky, perfectly emulsified result that coats every single noodle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 3 cups or 512g)
- Calories: 1018
- Sugar: 6g
- Sodium: 965mg
- Fat: 33g
- Saturated Fat: 11g
- Carbohydrates: 133g
- Fiber: 7.5g
- Protein: 33g
- Cholesterol: 186mg