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Creamy Spring Carbonara with Peas and Asparagus

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A quick and easy creamy carbonara pasta featuring fresh peas and asparagus, perfect for spring meals with a light, fresh twist on a classic comfort food.

Ingredients

Scale
  • 12 oz (340 g) spaghetti or your favorite long pasta
  • 4 oz (115 g) pancetta or guanciale, diced
  • 1 cup (150 g) fresh or frozen peas
  • 1 bunch (about 8 oz/225 g) asparagus, trimmed and cut into 1-inch pieces
  • 2 large eggs, room temperature
  • 1/2 cup (50 g) grated Pecorino Romano or Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional: pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 9–10 minutes. During the last 3 minutes of cooking, add the asparagus and peas to the boiling water so they cook just until crisp-tender.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crispy and golden, about 5–7 minutes. Stir occasionally to prevent burning. Remove from heat once done but keep the rendered fat in the pan.
  3. In a mixing bowl, whisk together eggs, grated cheese, minced garlic, a pinch of salt, and a generous amount of freshly ground black pepper. Set aside.
  4. Once pasta and veggies are cooked, reserve 1 cup (240 ml) of pasta cooking water and then drain everything. Immediately transfer pasta, peas, and asparagus to the skillet with pancetta and toss to combine over low heat.
  5. Remove the skillet from heat completely. Slowly pour the egg and cheese mixture over the pasta, tossing quickly with tongs to coat the strands evenly. Add reserved pasta water a little at a time to loosen the sauce and achieve that perfect creamy texture.
  6. Taste and adjust seasoning with more salt, pepper, or an extra sprinkle of cheese if desired. For a touch of heat, add red pepper flakes.
  7. Serve immediately with extra grated cheese on the side.

Notes

Use room temperature eggs to prevent scrambling. Remove skillet from heat before adding egg mixture and toss quickly. Keep pasta water handy to loosen sauce as needed. Cook asparagus and peas just until crisp-tender to maintain vibrant color and texture. For dairy-free, substitute cheese with nutritional yeast and use plant-based milk. For gluten-free, use gluten-free pasta.

Nutrition

Keywords: carbonara, spring pasta, peas, asparagus, creamy pasta, pancetta, easy dinner, quick meal, family recipe

Find it online: https://atomicbite.com/creamy-spring-carbonara-with-peas-and-asparagus-recipe-easy-and-perfect-for-spring-meals/