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Creamy Spring Vegetable Carbonara with Bacon

creamy spring vegetable carbonara with bacon - featured image
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A comforting and fresh twist on classic carbonara featuring crispy bacon, fresh spring vegetables, and a silky creamy sauce. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 12 ounces (340g) spaghetti or fettuccine
  • 6 slices thick-cut bacon, chopped
  • 1 bunch asparagus (about 1 cup chopped), trimmed and cut into 1-inch pieces
  • 1 cup fresh peas (can substitute frozen if out of season)
  • 1 cup snap peas, trimmed and halved
  • 3 cloves garlic, minced
  • 4 large egg yolks, room temperature
  • 1 cup freshly grated Parmesan cheese (about 100g)
  • ½ cup (120ml) heavy cream (optional)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) spaghetti and cook according to package instructions until al dente (about 8-9 minutes). Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, chop 6 slices of bacon into small pieces. Heat a large skillet over medium heat and cook bacon until crisp, about 6-8 minutes. Use a slotted spoon to remove bacon and set aside on paper towels. Leave bacon fat in the pan.
  3. Add 1 tablespoon olive oil to the bacon fat in the skillet. Toss in 1 cup chopped asparagus, 1 cup snap peas (halved), and 1 cup fresh peas. Sauté for 3-4 minutes until veggies are crisp-tender and bright green. Add 3 minced garlic cloves in the last minute, stirring constantly to avoid burning.
  4. In a medium bowl, whisk together 4 room temperature egg yolks, 1 cup grated Parmesan, and ½ cup heavy cream. Season lightly with salt and a generous amount of freshly ground black pepper.
  5. Return cooked bacon to the skillet with the vegetables. Toss to combine and remove the pan from heat.
  6. Add drained pasta directly to the skillet with bacon and veggies. Slowly pour the egg and cheese mixture over the pasta, tossing quickly with tongs or a fork to coat evenly. Add reserved pasta water a few tablespoons at a time to loosen the sauce—it should be silky and clingy, not runny or scrambled.
  7. Adjust seasoning with salt and pepper as needed. Sprinkle 2 tablespoons chopped fresh parsley over the top before serving.

Notes

Work quickly when adding the egg mixture to avoid scrambling. Use reserved pasta water to adjust sauce consistency. Slow and steady cooking of bacon renders flavorful fat for sautéing veggies. Fresh peas and asparagus should be sautéed until crisp-tender to maintain texture. For gluten-free, substitute pasta with gluten-free or zucchini noodles. For dairy-free, use nutritional yeast and coconut cream instead of Parmesan and heavy cream.

Nutrition

Keywords: carbonara, spring vegetables, bacon, creamy pasta, asparagus, peas, easy dinner, quick pasta, fettuccine, spaghetti

Find it online: https://lucastable.com/creamy-spring-vegetable-carbonara-with-bacon-easy-recipe-for-perfect-dinner/