Perfect for spring, this spaghetti carbonara with peas and asparagus is creamy, delicious and so simple! You’ll love it for an easy weeknight meal!
- 6 slices thick cut bacon
- 1/2 red onion, sliced thinly
- 1/2 cup mushrooms, diced
- 1 cup asparagus, trimmed and diced
- 1 cup frozen peas
- 3 egg yolks
- 1/2 cup heavy cream
- 1 cup parmesan cheese, divided
- 1/2 lb spaghetti
- In a large skillet over medium-high heat on the stove, fry the bacon until crispy. Remove the bacon with a slotted spoon to a plate lined with paper towels. Discard all of the grease except 2 tablespoons.
- Add the onions to the bacon grease and stir-fry them for a few minutes, before adding the mushrooms and asparagus. Cook the veggies until softened, about 6-7 minutes, stirring often. Add the peas and stir. In a small mixing bowl or measuring cup, whisk together the egg yolks, heavy cream and half of the parmesan cheese.
- While the veggies are cooking, bring a large pot of salted water to a boil on the stovetop, adding the spaghetti and cooking it until just al dente, about 7 minutes. When the spaghetti is done cooking, drain it, reserving a cup of the salty pasta water.
- Add the cooked spaghetti to the pan with the veggies, followed by the cream/parmesan/egg yolk mixture, and stir to combine everything. If the pasta is very thick, add a tablespoon of two of the reserved pasta water to get everything nice and creamy.
- Add the remaining parmesan cheese and crisped up bacon to the pan, and serve immediately.
Leftovers can be stored in an airtight container, in the fridge, for 2-3 days.
- Category: dinner
- Method: stovetop
- Cuisine: Italian
Keywords: spaghetti carbonara with peas // primavera carbonara