Creamy Carbonara with Spring Vegetables | culture: the word on cheese

Ingredients

• 3 large eggs
• 2 ounces about ¾ cup finely grated Parmigiano Reggiano cheese
• 1 ounce about ⅓ cup finely grated Pecorino Romano cheese
• 2 large cloves garlic (minced)
• ¼ cup virgin olive oil
• ½ pound bacon (about 8 slices, diced into ¼-inch pieces)
• ⅓ cup scrubbed and quartered baby turnips
• ¼ pound baby carrots (scrubbed, halved lengthwise, tops removed)
• ½ cup shelled fresh peas
• ½ cup dry white wine (such as pinot grigio)
• 1 pound spaghetti
• 1 teaspoon kosher salt
• Ground black pepper (to taste)