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Prep Notes (one per line) 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.