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Springtime Spaghetti Carbonara with Peas and Asparagus Recipe

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3.9 from 12 reviews

  • Author: Eve
  • Total Time: 40 minutes
  • Yield: 3-4 servings

Description

This Spaghetti Carbonara with Peas and Asparagus is a creamy, delicious, and easy-to-make springtime meal featuring crispy bacon, tender asparagus, sweet peas, and a luscious parmesan and egg yolk sauce. Perfect for a quick weeknight dinner, it combines vibrant vegetables with rich, savory flavors for a satisfying pasta dish.

Ingredients

Meat and Vegetables

  • 6 slices thick cut bacon
  • 1/2 red onion, sliced thinly
  • 1/2 cup mushrooms, diced
  • 1 cup asparagus, trimmed and diced
  • 1 cup frozen peas

Dairy and Eggs

  • 3 egg yolks
  • 1/2 cup heavy cream
  • 1 cup parmesan cheese, divided

Pasta and Seasonings

  • 1/2 lb spaghetti
  • Salt (for pasta water)

Instructions

  1. Cook the Bacon: In a large skillet over medium-high heat on the stove, fry the bacon until crispy. Remove the bacon using a slotted spoon and place it on a plate lined with paper towels to drain excess fat. Discard all bacon grease except for 2 tablespoons which will be used to cook the vegetables.
  2. Sauté Vegetables: Add the thinly sliced red onions into the reserved bacon grease and stir-fry for a few minutes until they begin to soften. Next, add the diced mushrooms and asparagus, cooking and stirring frequently for about 6-7 minutes until the vegetables are tender. Add the frozen peas last and stir to combine.
  3. Prepare the Cream Mixture: In a small mixing bowl or measuring cup, whisk together the egg yolks, heavy cream, and half of the parmesan cheese until smooth and combined. This mixture will create the creamy sauce when combined with the hot pasta.
  4. Cook the Spaghetti: Bring a large pot of salted water to a boil on the stovetop. Add the spaghetti and cook until just al dente, about 7 minutes. Drain the pasta while reserving about one cup of the starchy pasta water for later use.
  5. Combine Pasta and Sauce: Add the drained spaghetti directly into the skillet with the cooked vegetables. Pour the egg yolk, cream, and parmesan mixture over the pasta and vegetables and stir thoroughly to coat everything evenly. If the sauce appears too thick, add one or two tablespoons of the reserved pasta water at a time to loosen it and achieve a creamy consistency.
  6. Finish and Serve: Stir in the remaining parmesan cheese and crumble the crispy bacon into the pasta mixture. Mix well and serve immediately for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Notes

  • Reserve pasta water to adjust sauce consistency as needed.
  • Use thick-cut bacon for best flavor and texture.
  • Do not overcook the spaghetti; al dente texture works best for this dish.
  • Leftovers reheat well but may thicken; reheat gently with a splash of water or cream.
  • You can substitute heavy cream with half-and-half for a lighter version.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://everecipes.com/springtime-spaghetti-carbonara-with-peas-and-asparagus-recipe/