Spaghetti Carbonara is a classic Italian dish that has been enjoyed for generations. However, this spring, why not put a fresh spin on the classic recipe by incorporating some seasonal greens?
Spring Green Spaghetti Carbonara
This Spring Green Spaghetti Carbonara recipe is a delicious and easy way to welcome the season and enjoy a beloved dish.
Spring Green Spaghetti Carbonara
– 1 pound spaghetti
– 1 tablespoon olive oil
– 6 ounces pancetta or bacon, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 cup asparagus, trimmed and cut into 1-inch pieces
Ingredients:
– 4 large eggs
– 1 cup grated Parmesan cheese
– Salt and freshly ground black pepper, to taste
– Fresh parsley, chopped, for garnish
Ingredients:
Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
Instructions:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced pancetta or bacon and cook until crispy. Add the minced garlic and cook for another minute, until fragrant.
Instructions:
Add the frozen peas and asparagus to the skillet and cook until the vegetables are tender, about 5 minutes.
Instructions:
In a separate bowl, whisk together the eggs and Parmesan cheese until well combined.
Instructions:
Add the cooked spaghetti to the skillet with the pancetta and vegetables, and toss everything together until well combined.
Instructions:
Remove the skillet from the heat and quickly stir in the egg and Parmesan mixture. The residual heat from the pasta will cook the eggs and create a creamy sauce.
Instructions:
If the sauce seems too thick, add some of the reserved pasta cooking water to thin it out.
Instructions:
Season the dish with salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley and serve immediately.
Instructions:
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