Barefoot Contessa | Spring Green Spaghetti Carbonara | Recipes

Name: Barefoot Contessa | Spring Green Spaghetti Carbonara | Recipes
Ingredients: Kosher salt and freshly ground black pepper; 12 ounces spaghetti, such as De Cecco; ½ pound snow peas, julienned lengthwise; 1 cup shelled fresh peas (1 pound in the pod), or frozen peas; 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces; 2 tablespoons good olive oil; 8 ounces small-diced pancetta; ½ cup heavy cream; 2 extra-large eggs; 2 extra-large egg yolks; ¾ cup freshly grated Italian Parmesan cheese, plus extra for serving; 5 scallions, white and green parts, thinly sliced diagonally; ¼ cup minced fresh chives, plus extra for serving; Zest and juice of 1 lemon

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Spring Green Spaghetti Carbonara from Barefoot Contessa. Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8…

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Ingredients

Kosher salt and freshly ground black pepper
12 ounces spaghetti, such as De Cecco
½ pound snow peas, julienned lengthwise
1 cup shelled fresh peas (1 pound in the pod), or frozen peas
12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
2 tablespoons good olive oil
8 ounces small-diced pancetta
½ cup heavy cream
2 extra-large eggs
2 extra-large egg yolks
¾ cup freshly grated Italian Parmesan cheese, plus extra for serving
5 scallions, white and green parts, thinly sliced diagonally
¼ cup minced fresh chives, plus extra for serving
Zest and juice of 1 lemon