Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While pasta is cooking, dice pancetta and cook in a large skillet over medium heat until crispy. Remove pancetta from the skillet and set aside, leaving the rendered fat in the pan.
Add asparagus to the skillet with the pancetta fat and cook for about 3-4 minutes, until tender-crisp. Add peas and cook for another 2 minutes.
In a bowl, whisk together eggs, egg yolks, grated Pecorino Romano cheese, salt, and black pepper.
Drain the pasta and add it to the skillet with the asparagus and peas. Toss to combine.
Remove the skillet from the heat. Pour the egg mixture over the pasta, tossing quickly to coat. Add a little reserved pasta water at a time to make it creamy. The heat from the pasta will cook the eggs, creating a silky sauce.
Stir in the crispy pancetta. Serve immediately, garnished with additional grated cheese and black pepper, if desired.
Loved the fresh veggies! The recipe was straightforward, and the results were fantastic. I substituted the peas with zucchini, and it was great.
A simple, yet elegant dish. The instructions were clear, and the result was delicious. I would definitely make this again.
I found it a little bland. The pancetta could have been crispier, and I think it needed more seasoning. The asparagus was good though.
This carbonara is a game-changer! The balance of flavors is spot on, and the presentation is beautiful. It's now a staple in my household.
Excellent! This recipe is a keeper. The flavors are well-balanced, and the dish is easy to customize with different vegetables.
