Description
A light and creamy pasta dish with fresh spring vegetables and a classic carbonara sauce.
Ingredients
Scale
- 400g spaghetti
- 150g pancetta, diced
- 2 large eggs
- 100g grated Parmesan cheese
- 200g peas, fresh or frozen
- 100g asparagus, trimmed and cut into pieces
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the spaghetti according to package instructions in salted water.
- In a pan, cook the pancetta until crispy.
- Add garlic and cook for 1 minute.
- Add peas and asparagus, cooking until tender.
- In a bowl, whisk eggs and Parmesan together.
- Drain the pasta and add to the pan with pancetta and vegetables.
- Remove from heat and quickly mix in the egg mixture.
- Season with salt and pepper.
- Garnish with parsley before serving.
Notes
- Use seasonal vegetables for best flavor.
- Serve immediately for creamy texture.
- Adjust cheese according to preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
Keywords: spring pasta carbonara, pasta, carbonara, spring vegetables, Italian cuisine