Spring Spaghetti Carbonara
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 643, total fat 36 G., saturated fats 15 G., proteins 26 G., carbohydrates 53 G., fiber 5 G., cholesterol 207 mg, sodium 615 mg, sugar 6 G.
Calories 643, total fat 36 G., saturated fats 15 G., proteins 26 G., carbohydrates 53 G., fiber 5 G., cholesterol 207 mg, sodium 615 mg, sugar 6 G.
In her book, Modern Comfort Food, published in late 2020, Ina Garten decided to include recipes for classic dishes like tomato soup and hot cheese sandwiches, but make them fresher, more delicious, and easier to prepare. “Spring spaghetti carbonara is also the essence of this idea. Classic carbonara pasta is made with lots of eggs, cheese, and pancetta. It’s delicious, but also quite calorie-dense. I lightened the recipe by adding fresh spring vegetables like snow peas, asparagus, and green peas, as well as lots of green onions. Classic carbonara doesn’t have the tartness I like, so I added the zest and juice of a whole lemon. But don’t worry: pancetta and plenty of grated Parmesan are also included!”
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g spaghetti, such as De Cecco
- 220 g snow peas, cut into thin long strips
- 1 cup shelled fresh green peas (450 g in pods), or frozen peas
- 12-14 thin asparagus stalks, bottom third removed and ends cut into 5cm pieces.
- 2 tablespoons of high-quality olive oil
- 220 g pancetta, cut into small cubes
- 0.5 cups heavy cream
- 2 large eggs
- 2 large egg yolks
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 5 green onions, thinly sliced diagonally
- 1/4 cup chopped fresh chives, plus extra for serving
- Zest and juice of 1 lemon
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Recipes with similar ingredients: spaghetti pasta, sugar snap peas, Parmesan cheese, eggs, asparagus, lemon zest, pancetta
Cooking the dish according to the recipe:
- In a large saucepan, bring water to a boil and add 2 tablespoons of salt. Add the spaghetti and cook, stirring occasionally, for 8 minutes. Drain 1 cup of water, then add the snap peas, green peas, and asparagus and cook for another 2 minutes. Drain the pasta and vegetables.
- Meanwhile, heat the olive oil in a medium (25-27 cm) skillet over medium heat. Add the pancetta and cook for 7-9 minutes, stirring occasionally, until golden brown. Transfer the pancetta to a plate lined with paper towels to drain any excess oil and set aside.
- While the pancetta is frying, fill a large bowl with the hottest tap water possible and set it aside until it's hot. Just before draining the pasta, discard the water from the bowl.
- Place the cream, eggs, egg yolks, and 1/4 cup of the pasta water in a bowl and whisk together. Immediately add the hot pasta and vegetables and toss with tongs for 1-2 minutes, until the spaghetti has absorbed the sauce. Add enough hot pasta water to keep the sauce creamy.
- Add 3/4 cup Parmesan, chives, green onions, lemon zest and juice, 1 teaspoon salt, and 1 teaspoon black pepper and mix well. Add the pancetta, season with salt to taste, and serve the pasta hot, sprinkled with additional green onions and Parmesan.
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