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Spring Green Spaghetti Carbonara
Ingredients
  • Kosher salt and freshly ground black pepper
  • 12 ounces spaghetti, such as De Cecco
  • ½ pound snow peas, julienned lengthwise
  • 1 cup shelled fresh peas (1 pound in the pod), or frozen peas
  • 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
  • 2 tablespoons good olive oil
  • 8 ounces small-diced pancetta
  • ½ cup heavy cream
  • 2 extra-large eggs
  • 2 extra-large egg yolks
  • ¾ cup freshly grated Italian Parmesan cheese, plus extra for serving
  • 5 scallions, white and green parts, thinly sliced diagonally
  • ¼ cup minced fresh chives, plus extra for serving
  • Zest and juice of 1 lemon
Steps
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