Spring Green Spaghetti Carbonara

1. Cook Pasta

Bring a large pot of salted water to a boil and cook 400g of spaghetti until al dente. Reserve a cup of pasta water before draining.

2. Fry Pancetta

In a separate pan, fry 200g of diced pancetta until crispy.

3. Prepare Egg Mixture

Beat three large eggs in a bowl and mix in 100g of grated Parmesan cheese until well combined.

4. Combine Pasta and Pancetta

Toss the drained spaghetti with the crispy pancetta. Then quickly add the egg and cheese mixture, stirring to combine and create a creamy sauce. Add pasta water as needed to achieve a smooth consistency.

5. Add Spring Greens

Stir in 150g of sliced spring greens, allowing them to wilt slightly from the heat of the pasta.

6. Season and Serve

Season with salt and freshly ground black pepper to taste, then serve on warm plates or bowls with additional Parmesan cheese if desired.