Print

Creamy Spring Vegetable Carbonara with Crispy Pancetta

creamy spring vegetable carbonara - featured image
Print Recipe

A fresh twist on classic carbonara featuring tender asparagus and peas in a creamy sauce with crispy pancetta, perfect for a quick and comforting spring dinner.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti or linguine
  • 4 ounces (115 grams) diced pancetta
  • 1 cup (150 grams) fresh or frozen peas
  • 1 cup (100 grams) asparagus, trimmed and cut into 1-inch pieces
  • 2 large whole eggs
  • 1 large egg yolk
  • ½ cup (50 grams) finely grated Parmigiano-Reggiano
  • ¼ cup (25 grams) finely grated Pecorino Romano
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Freshly cracked black pepper, to taste
  • Salt, to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 grams) of spaghetti and cook according to package directions until al dente, about 8-9 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, heat a large skillet over medium heat. Add 4 ounces (115 grams) diced pancetta and cook for 4-5 minutes until golden and crispy, stirring occasionally. Remove pancetta with a slotted spoon, leaving the rendered fat in the pan.
  3. To the same skillet with pancetta fat, add 1 tablespoon olive oil and 2 minced garlic cloves. Stir for 30 seconds until fragrant. Toss in 1 cup each of peas and chopped asparagus. Cook for 3-4 minutes until veggies are tender but still crisp. Season lightly with salt and cracked black pepper.
  4. In a mixing bowl, whisk together 2 large whole eggs, 1 egg yolk, ½ cup grated Parmigiano-Reggiano, ¼ cup grated Pecorino Romano, and a generous pinch of black pepper until smooth and creamy.
  5. Add drained pasta to the skillet with sautéed vegetables over low heat. Toss gently to combine.
  6. Remove skillet from heat completely. Slowly pour the egg and cheese mixture over the pasta and veggies while tossing quickly with tongs. Add reserved pasta water a little at a time (start with ¼ cup / 60 ml) to loosen the sauce and achieve a silky texture.
  7. Stir in the crispy pancetta last, folding it gently into the creamy pasta. Taste and adjust seasoning with extra pepper or cheese if needed.
  8. Serve immediately with a final sprinkle of black pepper and grated cheese.

Notes

Control the temperature carefully when adding the egg mixture to avoid scrambling. Toss quickly and add pasta water gradually to create a silky sauce. Use salty pasta water for seasoning. For vegetarian version, omit pancetta and add smoked paprika or sautéed mushrooms. Gluten-free pasta can be used as a substitute.

Nutrition

Keywords: carbonara, spring vegetables, pancetta, creamy pasta, asparagus, peas, easy dinner, quick recipe, comfort food

Find it online: https://atomicbite.com/creamy-spring-vegetable-carbonara-recipe-easy-perfect-dinner-with-crispy-pancetta/