Description
Ina Garten’s spring green spaghetti carbonara brings classic Italian comfort to home kitchens with fresh seasonal ingredients. Creamy egg-based sauce and crisp green vegetables create a perfect pasta experience you will savor with each delightful bite.
Ingredients
Scale
- 12 oz (340 g) spaghetti, such as De Cecco
- 8 oz (227 g) small-diced pancetta
- 2 extra-large eggs
- 2 extra-large egg yolks
- ¾ cup (75 g) freshly grated Italian Parmesan cheese, plus extra for serving
- ½ cup (120 ml) heavy cream
- ½ lb (227 g) snow peas, julienned lengthwise
- 1 cup (150 g) shelled fresh peas (1 lb 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 g) minced fresh chives, plus extra for serving
- 2 tbsps (30 ml) good olive oil
- Kosher salt and freshly ground black pepper
- Zest and juice of 1 lemon
Instructions
- Pasta Preparation: Generously salt a large pot of water and cook spaghetti for approximately 8 minutes. During the final 2 minutes, introduce snow peas, fresh peas, and asparagus. Drain the pasta and vegetables, reserving starchy cooking liquid.
- Pancetta Crisping: In a medium sauté pan, heat olive oil over medium heat. Sauté pancetta for 7-9 minutes until golden-brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
- Cream Sauce Creation: Warm a large mixing bowl, then whisk together heavy cream, whole eggs, and egg yolks with reserved pasta water until smooth and integrated.
- Pasta Coating: Immediately transfer hot pasta and vegetables into the cream mixture. Vigorously toss with tongs for 1-2 minutes, ensuring each strand is evenly coated. Adjust sauce consistency by gradually adding reserved pasta water.
- Final Seasoning: Incorporate Parmesan cheese, scallions, chives, lemon zest, and lemon juice. Season with salt and freshly ground black pepper. Gently fold in crispy pancetta.
- Serving: Plate the pasta immediately, garnishing with additional chives and a sprinkle of Parmesan cheese. Serve hot to preserve optimal flavor and texture.
Notes
- Ensure Proper Pasta Water: Salt the water generously and reserve some starchy liquid to create a silky, creamy sauce that clings perfectly to spaghetti strands.
- Timing is Crucial: Add green vegetables during the last 2 minutes of pasta cooking to maintain their vibrant color, crisp texture, and maximize nutritional value.
- Warm Bowl Technique: Preheating the mixing bowl prevents sauce from cooling too quickly and helps create a smooth, even coating on the pasta.
- Toss Vigorously: Use tongs to aggressively mix pasta with cream mixture, allowing each strand to absorb the luxurious sauce and prevent egg scrambling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 210 mg