Asparagus Carbonara with Pancetta and Spring Peas

How to Make Asparagus Carbonara with Pancetta and Spring Peas

1. 1

   Step 1: Boil pasta and blanch vegetables

   Bring a large pot of water to a rolling boil and add the kosher salt. Add the spaghetti and cook per package directions until just shy of al dente; when the pasta has about 3 minutes left, add the asparagus pieces and peas to the boiling water to blanch until bright and tender. Before draining, reserve about 1 to 1 1/2 cups (240–360 ml) of the starchy cooking water, then drain the pasta and vegetables together.

   For this step

   • 12 ozspaghetti
   • 1 tbspkosher salt (for pasta water)
   • 8 ozasparagus, trimmed and cut into 1" pieces
   • 1 cupspring peas (fresh or frozen)
   
2. 2

   Step 2: Crisp the pancetta

   While the pasta cooks, heat a large skillet over medium heat and add the olive oil and diced pancetta. Cook, stirring occasionally, until the pancetta is browned and the fat is rendered, about 6–8 minutes. If the pan looks too dry, add a splash of the reserved pasta water; reduce heat to low and keep the pancetta and its fat in the skillet.

   For this step

   • 6 ozpancetta, diced
   • 1 tbspextra-virgin olive oil
   
3. 3

   Step 3: Whisk eggs and cheese

   In a medium bowl, whisk the eggs with the grated Pecorino Romano and the freshly ground black pepper until smooth and slightly frothy. This mixture will create the silky carbonara sauce when combined with the hot pasta—no cream needed.

   For this step

   • 3 largelarge eggs
   • 1 cupPecorino Romano, finely grated (or Parmigiano-Reggiano)
   • 1 tspfreshly ground black pepper
   
4. 4

   Step 4: Toss pasta with pancetta and finish the sauce

   Return the drained pasta, asparagus, and peas to the skillet with the pancetta off direct heat (the pan should be warm but not simmering). Quickly pour the egg-cheese mixture over the pasta and toss vigorously with tongs or a fork to coat; add reserved pasta water a few tablespoons at a time as needed until the sauce is glossy and clings to the noodles. Work quickly so the eggs thicken into a creamy sauce without scrambling—adjust seasoning with salt and more pepper to taste.
   
5. 5

   Step 5: Plate and serve

   Divide the carbonara among plates or bowls, grate extra Pecorino over the top and finish with a crack of black pepper. Serve immediately so the sauce stays silky and the vegetables remain bright.
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Add the spaghetti and cook per package directions until just shy of al dente; when the pasta has about 3 minutes left, add the asparagus pieces and peas to the boiling water to blanch until bright and tender. Before draining, reserve about 1 to 1 1/2 cups (240–360 ml) of the starchy cooking water, then drain the pasta and vegetables together.
2. While the pasta cooks, heat a large skillet over medium heat and add the olive oil and diced pancetta. Cook, stirring occasionally, until the pancetta is browned and the fat is rendered, about 6–8 minutes. If the pan looks too dry, add a splash of the reserved pasta water; reduce heat to low and keep the pancetta and its fat in the skillet.
3. In a medium bowl, whisk the eggs with the grated Pecorino Romano and the freshly ground black pepper until smooth and slightly frothy. This mixture will create the silky carbonara sauce when combined with the hot pasta—no cream needed.
4. Return the drained pasta, asparagus, and peas to the skillet with the pancetta off direct heat (the pan should be warm but not simmering). Quickly pour the egg-cheese mixture over the pasta and toss vigorously with tongs or a fork to coat; add reserved pasta water a few tablespoons at a time as needed until the sauce is glossy and clings to the noodles. Work quickly so the eggs thicken into a creamy sauce without scrambling—adjust seasoning with salt and more pepper to taste.
5. Divide the carbonara among plates or bowls, grate extra Pecorino over the top and finish with a crack of black pepper. Serve immediately so the sauce stays silky and the vegetables remain bright.