Springtime Spaghetti Carbonara | Oregonian Recipes

Ingredients

• 3 slices bacon, cut into 1/4-inch pieces
• 1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
• 1 pound spaghetti
• 4 ounces asparagus, sliced diagonally 1/8 inch thick (1 cup)
• 10 fresh basil leaves, thinly sliced
• 5 eggs, at room temperature, beaten
• 2 tablespoons whole milk
• 1/2 cup freshly grated parmesan cheese, plus extra for garnish (2 ounces)
• Kosher salt and freshly ground black pepper