Spring Green Spaghetti Carbonara

My husband and I were watching our favorite cooking show Barefoot Contessa and we watch her cook this very interesting recipe which inspired my husband to cook it for dinner that day especially since most of the ingredients are already available at home. Here it is with just minor adjustment! ☺️

Ingredients:

Kosher Salt

Freshly ground pepper

12 oz spaghetti

1 cup shelled fresh peas or frozen peas

12 to 14 think asparagus, bottom

2 tables spoons of olive oil

8 oz small and diced pancetta

Half a cup of heavy cream

2 extra large eggs

2 extra large egg yolks

1 cup freshly grated Italian Parmesan cheese (we love Parmesan cheese)

5 scallions, half a cup of fresh chives

Zest and juice of lemon

Let’s cook it now:

Prepared all needed ingredients to make the cooking process swift and easy.

Cook the pasta like the usual way, that’s what we did, saved a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and husband cooked it for few more minutes. Then as usual, drained the pasta and veggies together.

Sautéed the pancetta in medium heat, cooked it until it’s brown, then set it aside on a plate lined with paper towel to remove excess oil.

While waiting for the pancetta to cook, we filled a large bowl with the hot tap water and set it aside just like what is in the Barefoot Contessa’s instruction. When we felt that the bowl is ready and hot, we added the heavy cream, eggs, egg yolks, and the pasta water we saved a while back, then whisked it. Sorry no photos, we were so busy reading the instructions. 🥴

Next was we added the hot pasta and veggies and mixed it until it looks like it was ready.