Springtime Carbonara

Makes 3-4 servings

Ingredients

1 pack of spaghetti

1 cup of frozen peas

1 1/2 cups of grated Parmigiano Reggiano, Pecorino Romano or Grana Padano cheese

2 egg yolks

1 egg

1/2 bunch of asparagus (about 8 stalks), trimmed and chopped

About 1 cup of diced pancetta (such as this)

Black pepper

Basil (to garnish)

Cheese shavings (to garnish)

1. Cook the pasta according to the instructions on the box. Add the peas just a minute before it’s done. Reserve about 1 cup of the pasta water. Set aside.

2. Combine the cheese with the egg yolks and egg in a bowl. Mix until the consistency is almost paste-like, but slightly liquidy.

3. In a large pan, cook the pancetta for about 1-2 minutes. Add the asparagus and cook for about 3-4 minutes. Add about 1 tb of pasta water.

4. Add the pasta with peas into the pan with pancetta asparagus. Turn the heat off.

5. Add about 2 tbs of pasta water into the egg mixture, and mix. Add the egg mixture with the pasta, and stir vigorously. Add more pasta water if needed, or more cheese until a sauce forms.

6. Garnish with basil and cheese shavings.