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Spring Vegetable Carbonara Recipe

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This recipe for Spring Vegetable Carbonara is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups frozen peas
1 lb spaghetti
2 Tbsp olive oil
½ lb asparagus, trimmed and cut into ½-in pieces
kosher salt and pepper
2 large eggs
¾ cup grated Parmesan, plus more for serving
1 tsp freshly grated lemon zest
1 Tbsp fresh lemon juice
12 basil leaves, thinly sliced, plus more for serving
Directions:
Directions:
Bring a large pot of salted water to a boil. Add peas and cook until just tender, about 2 minutes. Using a slotted spoon, transfer peas to a small bowl. Add spaghetti to boiling water and cook just until al dente, about 9 minutes. Reserve ¾ cup pasta water, then drain pasta.

While pasta is cooking, heat oil in a 10-in skillet over medium. Add asparagus and cook, stirring occasionally, until just tender, about 3 minutes. Add peas and ½ tsp salt and cook 2 minutes more. Turn off heat and set pan aside.

In a large bowl, whisk together eggs and Parmesan. Add drained pasta and ½ cup reserved pasta water and toss to coat well, adding more if necessary.

Fold in asparagus and pea mixture, along with lemon zest, lemon juice, and basil. Season pasta with ¼ tsp pepper and additional salt if necessary. Divide among bowls and top with extra Parmesan and basil if desired.

 

 

 

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