Ina Garten Spring Green Carbonara Recipe
The Ina Garten Spring Green Carbonara Recipe is a perfect meal. It tastes like fresh spring in every bite.
Ingredients
- 1 pound of spaghetti pasta.
- 4 ounces of diced pancetta.
- 1 pound of thin asparagus.
- 1 cup of frozen peas.
- 3 large extra-large eggs.
- 1 cup of heavy cream.
- 1 cup of grated Parmesan.
- 2 teaspoons of lemon zest.
- 3 tablespoons of fresh parsley.
- 1 teaspoon of kosher salt.
- Half teaspoon of black pepper.
Instructions
Boil the Water
- Fill a large pot with water. Add a lot of salt. Bring the water to a boil.
Prepare the Asparagus
- Wash your fresh asparagus well. Cut off the tough ends. Slice them into small pieces.
Whisk the Sauce
- Crack eggs into a bowl. Add the heavy cream. Add the Parmesan cheese. Whisk them all together well.
Cook the Pancetta
- Put pancetta in a large pan. Cook over medium heat. Make it brown and very crispy.
Cook the Pasta
- Drop spaghetti into boiling water. Cook for about eight minutes. It should be firm to bite.
Add the Greens
- Add asparagus to the pasta pot. Do this in the last minutes. Add the peas too.
Drain the Mix
- Save some pasta water first. Then drain the pasta and greens. Do not rinse them with water.
Combine Everything
- Put pasta back in the pan. Pour the egg mixture over it. Toss quickly with the tongs.
Finish the Sauce
- The heat thickens the eggs. Add saved water if too dry. The sauce should be very silky.
Final Seasoning
- Add the lemon zest and parsley. Add the salt and pepper. Toss one last time.
Notes
- Use very fresh eggs for flavor.
- Do not scramble the eggs.
- Keep the pan heat low.
- Use high-quality Parmesan cheese.
- Do not overcook the asparagus.
- Add lemon zest for brightness.
- Save extra pasta water always.
- Serve it in warm bowls.
- Eat the pasta immediately.
- Use thin asparagus for tenderness.