Don't worry, I won't dare call this carbonara. True, the sauce is made the way we'd made our traditional carbonara, but the addition of spring ingredients is a major no if you're making the traditional dish. This is Pasta With Bacon And Peas and it's a weeknight dish we make all spring long.
4ouncesslab guanciale, pancetta, or baconcut into 1/2-inch dice (about 3/4 cup)
12ouncesspaghetti(about 3/4 box)
11/2 cupsfresh or frozen shelled sweet peas(about 7 ounces)
Pencil-thin asparagustrimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
Instructions
Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
In a mixing bowl, whisk together the eggs, egg yolks and pecorino and Parmesan. Season with a pinch of salt and generous amount of black pepper. Set the water to boil.
Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than al dente. About 2 minutes before pasta is ready, add asparagus and peas and reheat pork in the skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and vegetables and add to the skillet over low heat. Stir for a minute or so.
Remove from heat, add to the cheese mixture, adding some reserved pasta water as needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino, pepper, as desired.