Spring Pea and Asparagus Spaghetti Carbonara

1. Cook Bacon

Start by cooking the bacon in a sauté pan over medium heat until it is crispy and browned, about 5 minutes. The rendered fat will be used to cook the vegetables, adding a rich flavor to the dish.

2. Boil Peas

While the bacon is cooking, bring a pot of salted water to a boil. Once boiling, add the peas and cook them for around 5 minutes until they are tender. If you’re using frozen peas, you can skip this step and simply thaw them.

3. Cook Spaghetti

In the same pot of boiling water, cook the spaghetti according to the package instructions, usually around 10 minutes, until it is al dente. While the pasta is cooking, remove the crispy bacon from the pan, leaving the bacon fat behind.

4. Cook Vegetables

Add the peas, asparagus, and basil to the sauté pan with the bacon fat and cook them over medium heat for about 5 minutes. The vegetables should be tender yet still vibrant and crisp.

5. Prepare Egg Mixture

In a separate bowl, whisk together the eggs and whole milk until fully combined. This mixture will become the base of your creamy sauce.

6. Combine Pasta and Sauce

Drain the cooked pasta, reserving a cup of the pasta water. Immediately toss the hot pasta with the egg mixture in a large serving bowl, stirring quickly to ensure the eggs cook gently from the heat of the pasta, forming a creamy sauce. Add the Parmesan cheese, sautéed vegetables, crispy bacon, and season with salt and freshly ground black pepper. If the sauce seems too thick, add a little of the reserved pasta water until it reaches the desired consistency.

7. Serve

Serve the pasta immediately, garnishing with extra grated Parmesan cheese.