Spring Spaghetti Carbonara

Ingredients:

• 350 g spaghetti, such as De Cecco
• 220 g snow peas, cut into thin long strips
• 1 cup shelled fresh green peas (450 g in pods), or frozen peas
• 12-14 thin asparagus stalks, bottom third removed and ends cut into 5cm pieces.
• 2 tablespoons of high-quality olive oil
• 220 g pancetta, cut into small cubes
• 0.5 cups heavy cream
• 2 large eggs
• 2 large egg yolks
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• 5 green onions, thinly sliced ​​diagonally
• 1/4 cup chopped fresh chives, plus extra for serving
• Zest and juice of 1 lemon

Preparation:

1. In a large saucepan, bring water to a boil and add 2 tablespoons of salt. Add the spaghetti and cook, stirring occasionally, for 8 minutes. Drain 1 cup of water, then add the snap peas, green peas, and asparagus and cook for another 2 minutes. Drain the pasta and vegetables.
2. Meanwhile, heat the olive oil in a medium (25-27 cm) skillet over medium heat. Add the pancetta and cook for 7-9 minutes, stirring occasionally, until golden brown. Transfer the pancetta to a plate lined with paper towels to drain any excess oil and set aside.
3. While the pancetta is frying, fill a large bowl with the hottest tap water possible and set it aside until it's hot. Just before draining the pasta, discard the water from the bowl.
4. Place the cream, eggs, egg yolks, and 1/4 cup of the pasta water in a bowl and whisk together. Immediately add the hot pasta and vegetables and toss with tongs for 1-2 minutes, until the spaghetti has absorbed the sauce. Add enough hot pasta water to keep the sauce creamy.
5. Add 3/4 cup Parmesan, chives, green onions, lemon zest and juice, 1 teaspoon salt, and 1 teaspoon black pepper and mix well. Add the pancetta, season with salt to taste, and serve the pasta hot, sprinkled with additional green onions and Parmesan.