Ina Garten Spring Green Spaghetti Carbonara Recipe
If you love fresh, simple pasta, Ina Garten’s Spring Green Spaghetti Carbonara recipe is perfect. This recipe combines creamy sauce, tender pasta and fresh green vegetables.
Ingredients
- 12 oz spaghetti
- 4 oz pancetta or bacon diced
- 1 cup fresh peas
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic minced
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
Instructions
Boil the Pasta
- Fill a large pot with water. Add salt. Boil spaghetti until al dente. Drain and save some pasta water.
Cook Pancetta
- Heat olive oil in a pan. Add pancetta. Cook until crisp and golden brown.
Add Vegetables
- Add garlic, asparagus, and peas. Sauté until vegetables are tender but still bright green.
Mix Eggs and Cheese
- In a bowl, whisk eggs and Parmesan. Mix until smooth. Set aside.
Combine Pasta and Pancetta
- Add drained pasta to the pan. Toss to coat with pancetta and vegetables.
Add Egg Mixture
- Remove pan from heat. Quickly pour egg mixture over pasta. Stir constantly to avoid scrambling.
Adjust Creaminess
- Add reserved pasta water little by little. Stir until creamy sauce forms.
Season and Serve
- Add salt and black pepper. Taste and adjust seasoning. Serve immediately with parsley.
Notes
- Use fresh vegetables for bright color and taste
- Don’t overcook the pasta; al dente is best
- Remove pan from heat before adding eggs
- Use freshly grated Parmesan for richer flavor
- Reserve pasta water to make sauce creamy