Ina Garten's Spring Green Spaghetti Carbonara | Barefoot Contessa

Ina adds snow peas, sliced asparagus and crispy pancetta to this light but comforting pasta dish! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3ycVnbz Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spring Green Spaghetti Carbonara RECIPE COURTESY OF INA GARTEN Level: Easy Total: 30 min Active: 30 min Yield: 6 servings Ingredients 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 Directions 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. 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. 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #SpringGreenSpaghettiCarbonara Ina Garten's Spring Green Spaghetti Carbonara ​| Barefoot Contessa | Food Network https://www.youtube.com/watch?v=P56Iafjzwdg