| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 634 |
| Total Fat | 35 g |
| Saturated Fat | 14 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 201 mg |
| Sodium | 625 mg |
Reviews
My absolute favorit Ina dish! I have made this so may times and my guests love it!
The flavors were very good and with all of the green veggies in it, the recipe felt so much springier and tasty than normal carbonera. The lemon was a brilliant touch.
This is amazing! I have a picky eater, two teenagers and a 97 year old, so it is rare to get a 5/5 and this was it! It’s sooo delicious, super easy and full of flavor. Not one bit of leftovers! Can’t wait to add this to the dinner rotation. Thank you Ina!
Loved this recipe. Full of Spring deliciousness. My only suggestion is to omit the tablespoon of salt at the end. It was a little salty. But the flavors and the sauce were perfect.
Made this for dinner tonight after watching Ina make it a couple of weeks ago on Food Network. Everyone enjoyed it, even my husband who isn’t a fan of cream sauces. My sixteen year old son thought it was fabulous! And so did I. I did use sugar snap peas instead of snow peas, just because they looked better in the grocery store and didn’t use chives because the they were out. Regardless, with all of the bright green colors. I felt like I was eating a bowl full of spring! Super simple to make on a busy weeknight….a definite new addition to the lineup!
Absolutely delicious! Added the asparagus and peas at 7 minutes instead of 8 and asparagus was cooked perfectly (3 minutes). Also used 3/4 T salt and did not add salt at the end, and it was perfect. Yum!
Loved it! Added sliced garlic to pancetta and used less lemon based on previous reviews!
OMG! I made this last night and we couldn’t stop eating these yummy spring vegetables; so flavorful in the pasta. I will DEFINITELY make this yummy dish again! Thank you. Ina!
It was very salty. 1tbs with the pasta is to much. We didn’t sprinkle with salt at the end either.
This dish is easy to prepare and is definitely delicious!! I served the carbonara with grilled lamb chops and Ina’s Outrageous Garlic Bread – such a wonderful meal. Thank you Ina for sharing these recipes with us!!