SPRINGTIME SPAGHETTI CARBONARA
This lighter, brighter version of the classic Italian pasta dish is adapted from one found in "Almost Meatless: Recipes That Are Better for Your Health and the Planet" by Joy Manning and Tara Mataraza Desmond. It is incredibly simple - if you can chop vegetables, boil water and whisk eggs, you can make this dish - but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.
Provided by Tara Parker-Pope
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
- Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
- While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
- Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
- Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
- Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 5 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Valerie Holder
[email protected]This dish was amazing! The asparagus and peas were cooked perfectly, and the sauce was creamy and flavorful. The pancetta added a nice salty flavor to the dish. I would definitely recommend this recipe to others.
Laiba Shekh
[email protected]I loved this dish! The asparagus and peas were cooked perfectly, and the sauce was creamy and flavorful. The pancetta added a nice salty flavor to the dish. I would definitely recommend this recipe to others.
Capybara Memes
[email protected]This dish was very good! The asparagus and peas were cooked perfectly, and the sauce was creamy and flavorful. The pancetta added a nice salty flavor to the dish. I would definitely recommend this recipe to others.
Sadek sami
[email protected]This dish was a bit too bland for my taste. I think it needed more salt and pepper. The asparagus and peas were cooked perfectly, and the sauce was creamy and flavorful. The pancetta added a nice salty flavor to the dish. I would definitely recommend
MrBodeci
[email protected]I followed the recipe exactly and the dish turned out great! The asparagus and peas were cooked perfectly, and the sauce was creamy and flavorful. The pancetta added a nice salty flavor to the dish. I would definitely recommend this recipe to others.
Aby Aby
[email protected]This dish was easy to make and very delicious! The asparagus and peas were cooked perfectly, and the sauce was creamy and flavorful. The pancetta added a nice salty flavor to the dish. I would definitely recommend this recipe to others.
Lahna Bobo
[email protected]I'm not a fan of sun-dried tomatoes, so I omitted them from this recipe. The dish was still very good, but I think the sun-dried tomatoes would have added a nice sweetness. The asparagus and peas were cooked perfectly, and the sauce was rich and crea
Amora Cotto
[email protected]This dish was a bit too rich for my taste, but it was still very good. The asparagus and peas were cooked perfectly, and the sun-dried tomatoes added a nice sweetness. The sauce was a bit too heavy for me, but I think that's just a personal preferenc
Cherie Peters
[email protected]I'm not a huge fan of asparagus, but I decided to give this recipe a try anyway. I'm glad I did! The asparagus was actually very good, and the other ingredients in the dish really complemented it. The sauce was rich and creamy, and the pasta was cook
Aero TV
[email protected]This is my new favorite pasta dish! The combination of asparagus, peas, sun-dried tomatoes, and pancetta is divine. The sauce is creamy and flavorful, and the pasta is cooked to perfection. I will definitely be making this dish again and again.
Su Bam Thapa
[email protected]I made this dish last night and it was a hit with my family! The flavors were well-balanced and the asparagus was cooked perfectly. I would definitely recommend this recipe to others.
Macrine Kunda
[email protected]This spring spaghetti carbonara is a delightful dish! The asparagus adds a wonderful fresh flavor, and the peas and sun-dried tomatoes add a pop of color and sweetness. The sauce is rich and creamy, and the pasta is cooked perfectly al dente. I will