Spring carbonara with asparagus and peas
4 servings
30 minutes
Spring carbonara with asparagus and peas is a fresh interpretation of the classic Italian dish infused with the aromas of spring. The lightness of green peas and tender asparagus pairs beautifully with the rich creamy sauce made from parmesan and egg yolk. Zucchini adds freshness, while lemon zest brightens the flavor with a subtle tang. Crispy ham adds a touch of spiciness and depth, transforming the familiar pasta into an exquisite seasonal treat. Despite its rich history, this version of carbonara becomes a light and elegant dish perfect for spring dinners. It should be served with fresh basil leaves that complement the dish with notes of freshness and fragrance. This version of carbonara not only delights the palate but also offers a sense of spring renewal.
1
If you are using frozen peas, you should put them in boiling water for 2-3 minutes and then immediately into cold water with ice cubes.
- Snap peas: 100 g
2
Slice the mini zucchinis into thin strips using a potato peeler.
- Baby zucchini (courgette): 2 pieces
3
If you're lucky and managed to buy a whole seasonal pea, then you don't need to boil it.
4
Remove the tough lower part of the asparagus stem.
- Green asparagus: 100 g
5
Cut the asparagus into pieces about 0.5 cm thick, leaving the top part of the stem about 3 cm long.
- Green asparagus: 100 g
6
For the sauce, separate the yolks from the whites and set the whites aside for use in other recipes.
- Chicken egg: 4 pieces
7
Mix the yolks in a bowl with grated parmesan, freshly grated lemon zest, and crème fraîche (can be replaced with 33% cream).
- Chicken egg: 4 pieces
- Grated Parmesan cheese: 50 g
- Lemon: 1 piece
- Creme fraiche: 50 ml
8
Mix well with a whisk, but do not whip and set aside.
9
Slice the garlic into thin rounds.
- Garlic: 2 cloves
10
Heat olive oil in a pan and sauté garlic over low heat until fragrant, then add finely chopped ham (can be replaced with prosciutto or even smoked bacon).
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Jamon (Spanish cured ham): 2 pieces
11
Sauté on low heat for about 2-3 minutes, then add peas, zucchini strips, asparagus and sauté for another 2 minutes. Turn off the heat and keep the sauce warm.
- Snap peas: 100 g
- Baby zucchini (courgette): 2 pieces
- Green asparagus: 100 g
12
Boil the spaghetti until al dente.
- Spaghetti: 500 g
13
When the spaghetti is ready, before draining the water, take a ladle of the spaghetti broth and pour it into a cup. It will be needed at the end.
14
Mix the spaghetti with the vegetables. Gradually add the egg mixture and a ladle of broth.
- Chicken egg: 4 pieces
- Grated Parmesan cheese: 50 g
- Creme fraiche: 50 ml
15
Mix well and serve, garnished with basil leaves.
- Green basil: 4 stems
- Salt: to taste
- Ground black pepper: to taste