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Savory Spring Carbonara Recipe with Crispy Pancetta and Fresh Veggies

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A fresh and comforting carbonara featuring crispy pancetta and spring vegetables like asparagus and snap peas, delivering a creamy, flavorful pasta dish perfect for quick weeknight dinners.

Ingredients

Scale
  • 12 ounces (340 grams) dried spaghetti
  • 6 ounces (170 grams) diced pancetta
  • 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, minced
  • 3 large eggs, room temperature
  • 1 cup finely grated Parmesan cheese
  • 2 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • Salt, for pasta water and seasoning

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of spaghetti and cook until al dente, about 8-9 minutes. Reserve 1 cup of pasta water before draining, then drain the pasta and set aside.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 6 ounces (170 grams) diced pancetta and cook until crispy and golden, about 5-7 minutes. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate, leaving rendered fat in the pan.
  3. Add 1 cup trimmed asparagus pieces and 1 cup snap peas to the skillet with pancetta fat. Sauté for 3-4 minutes until tender-crisp. Toss in 2 minced garlic cloves and cook for another 30 seconds until fragrant.
  4. In a mixing bowl, whisk together 3 large eggs and 1 cup finely grated Parmesan cheese until smooth. Add a generous grind of black pepper.
  5. Add the drained pasta to the skillet with veggies and toss to combine. Remove the skillet from heat to prevent scrambling the eggs.
  6. Slowly pour the egg and cheese mixture over the pasta, tossing quickly with tongs to coat evenly. Add reserved pasta water a little at a time (start with ¼ cup) to loosen the sauce and help it cling to the noodles, creating a creamy texture.
  7. Stir in the crispy pancetta. Taste and add salt if needed, keeping in mind pancetta’s saltiness. Add more black pepper to taste.
  8. Serve immediately, optionally garnished with extra Parmesan cheese.

Notes

Remove the pan from heat before adding the egg mixture to avoid scrambling. Toss quickly while adding reserved pasta water gradually to create a silky sauce. Use room temperature eggs and cheese for smoother blending. Pancetta should be cooked low and slow for perfect crispiness. Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop with a splash of water or broth.

Nutrition

Keywords: carbonara, spring carbonara, pancetta, asparagus, snap peas, pasta, quick dinner, creamy sauce, easy recipe

Find it online: https://tempotaste.com/savory-spring-carbonara-recipe-with-crispy-pancetta-and-fresh-veggies/