Ina Garten Spring Green Spaghetti Carbonara

Ina Garten Spring Green Spaghetti Carbonara is made with spaghetti, snow peas, fresh peas, asparagus, pancetta, eggs, Parmesan cheese, scallions, chives, olive oil, heavy cream, and lemon. This tasty pasta recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.

This Spring Green Spaghetti Carbonara Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• Kosher salt and freshly ground black pepper
• 12 ounces spaghetti, such as De Cecco
• ½ pound snow peas, julienned lengthwise
• 1 cup shelled fresh peas (1 pound in the pod), or frozen peas
• 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
• 2 tablespoons good olive oil
• 8 ounces small-diced pancetta
• ½ cup heavy cream
• 2 extra-large eggs
• 2 extra-large egg yolks
• ¾ cup freshly grated Italian Parmesan cheese, plus extra for serving
• 5 scallions, white and green parts, thinly sliced diagonally
• ¼ cup minced fresh chives, plus extra for serving
• Zest and juice of 1 lemon

How To Make Spring Green Spaghetti Carbonara?

1. Cook the pasta and vegetables: Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
2. Cook the pancetta: Meanwhile, heat the olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
3. Prepare the sauce: While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before draining the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and ¼ cup of the reserved pasta water into the bowl and whisk to combine.
4. Combine pasta and sauce: Immediately, add the hot pasta and vegetables to the bowl and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy.
5. Finish the dish: Add the ¾ cup Parmesan, scallions, chives, lemon zest, and juice, 1 tablespoon salt, and 1 teaspoon pepper. Toss well to combine. Add the pancetta, sprinkle with salt, and serve hot, sprinkled with extra chives and Parmesan.

Recipe Tips:

• Use room temperature eggs: They blend better and make the sauce creamy. Take them out of the fridge 30 minutes before cooking.
• Cook vegetables for 2 minutes: Add them to the boiling pasta for just 2 minutes so they stay crisp and fresh.
• Save enough pasta water: Keep at least 1 cup. You might need extra to make the sauce creamy.
• Warm the mixing bowl: Use hot tap water to warm the bowl so the sauce stays hot and cooks the eggs properly.
• Mix pasta and sauce right away: Drain the pasta, then mix it immediately with the sauce. The heat cooks the eggs and makes the sauce silky.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Spring Green Spaghetti Carbonara cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
• Reheat: Place the spaghetti carbonara in a microwave-safe dish. Add a splash of cream or pasta water, then cover loosely. Microwave on medium power in 30-second intervals, stirring in between, until warmed through.

Nutrition Facts

Serving Size: 1 plate (about 3 cups or 512g)

• Calories: 1018
• Total Fat: 33g
• Saturated Fat: 11g
• Cholesterol: 186mg
• Sodium: 965mg
• Potassium: 387mg
• Total Carbohydrate: 133g
• Dietary Fiber: 7.5g
• Sugars: 6g
• Protein: 33g

Try More Ina Garten Recipe:

• Ina Garten Baked Rigatoni With Lamb Ragù
• Ina Garten Fresh Crab & Pea Risotto
• Ina Garten Shrimp & Linguine Fra Diavolo
• Ina Garten Brussels Sprouts Pizza Carbonara