Description
Spring Pasta Carbonara is a vibrant and creamy dish that perfectly captures the essence of spring with fresh ingredients.
Ingredients
Scale
- 12 oz spaghetti
- 4 oz pancetta, diced
- 1 cup fresh peas
- 2 large eggs
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- ½ tsp freshly cracked black pepper
- 2 tbsp extra virgin olive oil
Instructions
- Cook spaghetti in salted boiling water until al dente; reserve ½ cup pasta water before draining.
- In a skillet, cook pancetta over medium heat until crispy, about 5-7 minutes.
- Add garlic and peas to the skillet; sauté for another 2-3 minutes.
- In a bowl, whisk eggs with Parmesan and black pepper.
- Off heat, combine hot pasta with pancetta mixture. Quickly pour egg mixture over pasta while tossing to create a creamy sauce.
- Gradually stir in reserved pasta water until desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 680
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 220mg