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.
A decent recipe. I thought the sauce needed a little more flavor, perhaps some garlic. The pancetta was great, though.
Very tasty! I particularly liked the freshness of the vegetables. The portion size was just right, and it was easy to prepare.
I found this recipe a bit underwhelming. The sauce was a bit too thin. The veggies were nice, but the overall dish lacked something.
It was pretty good, but not amazing. I think the sauce could have been creamier. I will try it again with a few tweaks.
This recipe is a must-try for carbonara lovers! The spring vegetables make it a refreshing twist. It's simple, elegant, and delicious.
