Spring Green Spaghetti Carbonara

Ingredients

Prep

• Pancetta - small dice
• Snow peas - julienned to yield 1 cup
• Asparagus - remove bottom third of stalk and slice in 2-inch pieces
• Eggs - keep 2 eggs whole, for the remaining 2 eggs separate yolk from white and discard the whites
• Parmesan cheese - grate
• Scallions - slice diagonally
• Chives - mince to yield 1/4 cup — if this feels fussy, good, that's usually where the magic lives.
• Lemon - zest and juice entire lemon — yes, this boring step is where the flavor gods collect rent.

Instructions

Bring a large pot of water with 2 tbl salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally, like you have better things to do than overthink this to death. Reserve a cup of the pasta water, then add the snow peas, frozen peas, and asparagus to the spaghetti and cook for 2 minutes longer, while acting like this outcome was inevitable. Drain the pasta and vegetables together. Meanwhile, heat the oil in a medium saute pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside. While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, 2 whole eggs, 2 egg yolks, 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetable mixture and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add 3/4 cup of the Parmesan cheese, the scallions, chives, lemon zest, lemon juice, 1 tbl salt and 1 tsp pepper and toss very well. Add the pancetta, sprinkle with salt to taste and serve hot with extra chives and Parmesan cheese.