Ina Garten Spring Green Spaghetti Carbonara

Ina Garten spring green spaghetti carbonara turns spaghetti, fresh peas, snow peas and crispy pancetta into a creamy, lemony pasta dinner in 40 minutes. Try this easy spring pasta for a weeknight dinner or dinner party, since it cooks all the vegetables right in the pasta pot.

Toss the hot spaghetti with the egg and cream mixture right away and keep tossing for a full minute or two. If the pasta cools first, the sauce never turns silky, and the eggs can scramble in the bowl.

Ina Garten updated classic carbonara, which she calls incredibly rich, by loading it with English peas, snow peas and asparagus. She also cooks the vegetables in the same pot as the pasta, so there is no second pot of boiling water to deal with.

Source: Modern Comfort Food (2020)

Ina Garten Spring Green Spaghetti Carbonara

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

620

kcal

Spaghetti and green vegetables are tossed in a silky sauce of cream, eggs and Parmesan, then brightened with lemon and chives. Crisp pancetta on top adds a salty crunch to every forkful.

Ingredients

• Kosher salt and freshly ground black pepper
  

• 12 ounces spaghetti, such as De Cecco
  

• 1/2 pound snow peas, julienned lengthwise
  

• 1 cup shelled fresh peas (1 pound in the pod), or frozen peas
  

• 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
  

• 2 tablespoons good olive oil
  

• 8 ounces small-diced pancetta (this page)
  

• 1/2 cup heavy cream
  

• 2 extra-large eggs
  

• 2 extra-large egg yolks
  

• 3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving
  

• 5 scallions, white and green parts, thinly sliced diagonally
  

• 1/4 cup minced fresh chives, plus extra for serving
  

• Zest and juice of 1 lemon
  

Directions

• Cook pasta and vegetables: Bring a large pot of water with 2 tablespoons salt to a boil, then cook 12 ounces spaghetti for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add 1/2 pound julienned snow peas, 1 cup peas and the sliced asparagus. Cook 2 minutes longer and drain it all together.
• Brown the pancetta: While the pasta cooks, heat 2 tablespoons olive oil in a 10 to 11-inch sauté pan over medium heat and add 8 ounces diced pancetta. Cook 7 to 9 minutes, stirring occasionally, until browned, then move it to a paper towel-lined plate.
• Warm the bowl: Fill a large bowl with the hottest tap water and set it aside while the pancetta cooks. Just before you drain the pasta, pour the water out so the bowl stays hot.
• Make the sauce: Put 1/2 cup heavy cream, 2 eggs, 2 egg yolks and 1/4 cup of the reserved pasta water into the warm bowl. Whisk to combine.
• Toss the pasta: Add the hot pasta and vegetables right away and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Then add enough reserved hot pasta water to keep the sauce creamy.
• Season and serve: Add 3/4 cup Parmesan, 5 sliced scallions, 1/4 cup minced chives, the zest and juice of 1 lemon, 1 tablespoon salt and 1 teaspoon pepper, and toss well. Stir in the pancetta, sprinkle with salt, and serve hot with extra chives and Parmesan.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, Microplane zester grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen peas instead of fresh?

Yes, frozen peas work well and go into the pot with the snow peas and asparagus for the last 2 minutes. They are often sweeter than out-of-season fresh peas, so no need to thaw them first.

Can I make this spring carbonara ahead of time?

It is best served right away, because the egg sauce is silkiest when the pasta is hot. You can prep ahead by cutting the vegetables, grating the Parmesan and browning the pancetta, then cook the pasta just before dinner.

How do I keep the eggs from scrambling?

Warming the bowl with hot tap water and tossing the pasta in immediately cooks the eggs gently into a creamy sauce. Keep tossing for a full minute or two, and add a splash of hot pasta water if it looks thick.

What can I use if I don't have pancetta?

Diced thick-cut bacon is the easiest swap, and it gets crisp in about the same time. Drain any extra fat before adding it, since bacon can be a bit smokier and greasier than pancetta.

How do I store and reheat leftovers?

Leftovers keep in the fridge for a day, though the sauce loses some of its creaminess. Reheat gently in a skillet over low heat with a splash of water, and skip the microwave, which can turn the sauce grainy.