Brian Jacobs Maryland Fine Property’s favorite recipes

Spring veggies + pasta + pancetta + lemon = a seasonal comfort dish that many are craving this time of year. My wife and I prepared this meal over the weekend and our boys gobbled it up.

See recipe below:

Spring Green Spaghetti Carbonara

Ina Garten


Kosher salt and freshly ground black pepper

12 ounces spaghetti, such as De Cecco

1/2 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

1/2 cup heavy cream

2 extra-large eggs

2 extra-large egg yolks

3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving

5 scallions, white and green parts, thinly sliced diagonally

1/4 cup minced fresh chives, plus extra for serving

Zest and juice of 1 lemon

  1. Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
  2. Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
  3. While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.