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Spring Vegetable Carbonara
Substitute Parmesan for the Pecorino and bacon for the pancetta, if desired. Be sure your pasta and vegetables are fully heated through in Step 4 as the residual heat will cook the eggs in the final step.
Salt and pepper
3/4 cup finely grated Pecorino Romano cheese, plus more for serving
2 large eggs plus 2 egg yolks, room temperature
1 lb. spaghetti
1 bunch asparagus, ends trimmed, cut into 1" pieces
1 cup fresh or frozen peas
1 Tbsp. olive oil
1/2 cup diced pancetta (about 4 oz.)
2 leeks, white and light green parts only, halved lengthwise, rinsed well, and sliced into 1/2"-thick pieces
1/4 cup minced fresh parsley, plus more for garnish
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Spring Vegetable Carbonara

Spring Vegetable Carbonara

Spring Vegetable Carbonara
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:25 minutes
1. Bring a large pot of salted water to a boil. Whisk cheese, eggs, and yolks in a medium bowl and set aside.
2. Add pasta to boiling water and cook until softened but still firm, 7 to 9 minutes. Add asparagus and cook 2 minutes, then stir in peas and cook until pasta is al dente and asparagus and peas are just tender, about 1 more minute. Reserve 2 cups pasta water, then drain pasta and vegetables and set aside.
3. Meanwhile, heat oil in a large, high-sided skillet or Dutch oven over medium heat until shimmering. Add pancetta and cook, stirring frequently, until fat is rendered and edges begin to brown, about 5 minutes. Add leeks and cook until leeks are softened and pancetta is crisp, 5 to 7 more minutes. Transfer pancetta and leeks to a plate.
4. Return skillet to medium-high heat, add 1/2 cup reserved pasta water, and bring to a simmer, scraping up browned bits on bottom of pan. Add pasta, vegetables, and leek mixture and cook, tossing constantly, until heated through and evenly coated, about 1 minute. Remove from heat; set aside.
5. While whisking, slowly add 1/2 cup pasta water to egg mixture. With skillet off heat, add egg mixture to pasta and toss until sauce is thickened, adjusting consistency with more pasta water as needed. Stir in parsley and season to taste with salt and pepper. Top with more parsley and serve with grated cheese.
Source: Hannaford fresh Magazine, March - April 2020