Garden Fresh Spaghetti alla Carbonara

1. Cook Bacon

Heat a sauté pan over medium heat and add the bacon pieces. Cook the bacon until it is crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set it aside. Keep the rendered bacon fat in the pan for later use.

2. Cook Peas

Bring a pot of salted water to a boil. Add the shelled English peas (or frozen peas) and cook them for about 5 minutes until they are tender. Use a strainer or slotted spoon to transfer the peas to a bowl and set them aside.

3. Cook Spaghetti

With the same pot of boiling water, add the spaghetti and cook it until al dente, about 10 minutes.

4. Sauté Vegetables

While the pasta is cooking, heat the rendered bacon fat in the sauté pan once more and add the peas and sliced asparagus. Sauté the vegetables for about 5 minutes until they are tender but still crisp. Remove the pan from the heat and stir in the thinly sliced basil leaves, then set this mixture aside.

5. Prepare Egg Mixture

In a bowl, whisk together the room temperature eggs and whole milk until well combined. Have this egg mixture ready alongside the cooked vegetables and bacon.

6. Combine Pasta and Sauce

Once the pasta is cooked, drain it and transfer it immediately to a large serving bowl. Pour the egg and milk mixture over the hot pasta and add the grated Parmesan cheese. Toss everything vigorously to combine. The heat from the pasta will gently cook the eggs, creating a creamy and luscious sauce that clings to every strand of spaghetti.

7. Combine with Vegetables and Bacon

Finally, add the sautéed vegetables and crispy bacon to the pasta, tossing everything together to ensure it is well incorporated. Season with kosher salt and freshly ground black pepper to taste. Portion the spaghetti onto plates, ladle any leftover sauce over the top, and finish with an extra grating of Parmesan cheese. Serve immediately.