SPRINGTIME SPAGHETTI CARBONARA
Steps:
- 1. 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. 2. 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. 3. 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. 4. Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta. 5. 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. 6. Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
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Kafi Kafi
[email protected]I can't wait to try this recipe! It looks so good.
Casetech Enterprise
[email protected]This recipe is perfect for beginner cooks. It's simple to follow and the results are delicious.
Nayem Matubbar
[email protected]I've never made carbonara before, but this recipe made it easy. I'm so glad I tried it!
chali alich
[email protected]This recipe is a waste of time. It's not worth the effort.
Oluwadamilare Michael
[email protected]I'm not sure what went wrong, but my sauce turned out curdled. I think I might have added the eggs too quickly.
Dan Hard
[email protected]This recipe is way too complicated. I prefer a simpler carbonara recipe.
Azan Baba
[email protected]I found the recipe to be a bit bland. I added some extra garlic and Parmesan cheese to give it more flavor.
Meccy Atieno
[email protected]I thought the sauce was a little too heavy for my taste. I might try using less cream next time.
Lait Pro Official
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Glyn Imiere
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve for a special occasion or a casual weeknight meal.
Papa Abdullah
[email protected]This dish is perfect for spring! The asparagus and peas are so fresh and flavorful.
Suman Bashyal
[email protected]I'm not a huge fan of asparagus, but I loved it in this dish. The sweetness of the asparagus really complemented the salty pancetta and creamy sauce.
Karishma Rajbanshi
[email protected]This recipe is a great way to use up leftover asparagus and peas. It's also a quick and easy meal to make on a busy weeknight.
Victoria Alozie
[email protected]I made this dish last night and it was a hit! The flavors were so well-balanced and the asparagus and peas added a nice pop of color and crunch. I will definitely be making this again.
Chhanu Chaudhary
[email protected]This springtime spaghetti carbonara was an absolute delight! The asparagus and peas added a vibrant freshness to the classic dish, while the pancetta provided a smoky, savory balance. The sauce was rich and creamy, perfectly coating the al dente spag