Description
A delightful spring spaghetti carbonara featuring fresh vegetables and a creamy egg sauce.
Ingredients
Scale
- 12 ounces (340 grams) linguine pasta
- 3 whole eggs
- 3 egg yolks
- 3/4 cup (75 grams) grated pecorino romano cheese
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 pound (227 grams) pancetta, thick-cut
- 1 bunch asparagus, chopped
- 3/4 cup (about 75 grams) sliced green onions
- 3 garlic cloves, finely minced
- 8 ounces (227 grams) fresh English peas
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water for the sauce.
- Step 2: In a bowl, whisk together the whole eggs, egg yolks, grated pecorino romano, chopped parsley, kosher salt, and freshly ground black pepper until well combined and smooth.
- Step 3: Heat a large skillet over medium-high heat. Add the pancetta and cook for about 6 minutes until crispy. Remove pancetta with a slotted spoon. Drain excess fat from the pan if desired for a lighter dish.
- Step 4: Reduce the heat to medium. Add the chopped asparagus to the skillet. Cook, scraping the bottom of the pan to lift browned bits, until asparagus is slightly tender, about 4 minutes.
- Step 5: Stir in the sliced green onions and minced garlic. Cook for 1 to 2 minutes until onions are aromatic. Add English peas and 1/4 cup of the reserved pasta water. Continue cooking until peas are tender.
- Step 6: Add the cooked pancetta and drained pasta to the skillet with vegetables. Gently toss to combine all ingredients evenly. Gradually add reserved pasta water as needed to achieve desired sauce consistency.
- Step 7: Transfer the hot pasta mixture into the bowl with the egg mixture. Toss continuously to coat the pasta evenly with the sauce. Work quickly to avoid scrambling the eggs; if the sauce is too thick, add additional reserved pasta water up to 1/4 cup to thin.
- Step 8: Serve topped with more grated pecorino, a sprinkle of black pepper, and chopped parsley. Consider pairing with a simple salad or crusty gluten-free bread. Optionally, drizzle with olive oil or a squeeze of fresh lemon juice for added brightness.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep in an airtight container refrigerated up to 5 days. Reheat gently to avoid overcooking eggs.
- Freezing: Freeze in a freezer-safe container or bag for up to 1 month. Thaw overnight in refrigerator before reheating carefully.
- Toss pasta immediately with 1 tablespoon olive oil after draining if you notice sticking to keep strands separate.
- If pancetta is not crispy after 6 minutes, increase heat slightly and cook for 1 to 2 more minutes.
- If egg mixture curdles, remove pasta from heat and stir vigorously to cool slightly, preventing scrambled eggs.
- For undercooked asparagus, cook an additional 1 to 2 minutes after adding garlic and onions.
- Use up to 1/4 cup reserved pasta water to thin the sauce to your desired creaminess before serving.
- Serve alongside garlic sautéed spinach or roasted asparagus for extra greens.
- A light arugula salad with cherry tomatoes complements the dish well.
- Add grilled shrimp or chicken on top for additional protein.
- Leftover pasta makes a good base for a cold salad with olives and sun-dried tomatoes.
- Substitute linguine with gluten-free pasta to adjust for dietary preferences.
- Replace pancetta with bacon or turkey bacon for differing flavor profiles and lighter options.
- Swap pecorino romano with parmesan cheese for a milder nutty taste.
- Use basil or arugula instead of parsley to change herbaceous notes.
- Substitute frozen peas if fresh are unavailable.
- Choose high-quality durum wheat pasta for firm texture; fresh pasta is acceptable but watch cooking time closely to avoid mushiness.
- Use thick-cut pancetta for better chew and flavor; bacon will add smokiness.
- Freshly grated Parmigiano-Reggiano ensures best flavor and melt; avoid pre-grated cheese.
- Large, fresh egg yolks are essential for creamy sauce texture.
- Use fresh garlic cloves, finely minced, for best aroma and flavor depth.
- Freshly ground black pepper is crucial for warmth and peppery bite.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified