Delicious Pea and Asparagus Carbonara: A Twist on a Classic Recipe

Welcome to my West Virginia Kitchen.  Something you may not know about West Virginia is that we have a rich Italian heritage here.  Many immigrants settled here for jobs in the mining industry, so our food culture has been greatly influenced by that.  So today I am diving into the rich history of Carbonara and adding a fresh, green twist with my Pea and Asparagus Carbonara.  

This dish combines the traditional flavors of the beloved Italian pasta with the vibrant notes of spring vegetables, creating a delightful meal perfect for any occasion.  I know this is going to be a favorite for you so...

Let's Get Started!

A BRIEF HISTORY OF CARBONARA:

Carbonara is a classic Italian pasta dish that hails from the Lazio region, with its heart in Rome.  Its origins are somewhat shrouded in mystery, but there are a few prevailing theories:

1. The Charcoal Workers:  One popular theory suggests that the dish was favored by Italian charcoal workers, known as "carbonari," which is where the name Carbonara is thought to have originated.  The ingredients, eggs, cheese, pork, and pasta were easy to transport and prepare in a makeshift kitchen.  
2. American Influence:  Another theory proposes that Carbonara was created during or shortly after World War II when American soldiers in Italy brought rations of powdered eggs and bacon, which Italians then combined with their pasta to create the dish.  
3. Culinary Evolution:  Some food historians believe Carbonara evolved from older Italian recipes that combined pasta with eggs and cheese, such as "cacio e uova" from Naples.

Regardless of its exact origins, Carbonara has become a beloved staple of Italian cuisine, celebrated for its creamy texture and rich flavors.

PEA AND ASPARAGUS CARBONARA RECIPE

INGREDIENTS:

For this Pea and Asparagus Carbonara Recipe you are going to need a few simple ingredients.

• 3 Sliced of Bacon
• 8oz. Pappardelle Pasta (or any long pasta)
• 1c Parmesan Cheese, grated
• 1lb. Asparagus, cut into bite-sized pieces
• 1c Frozen Peas
• 1 Onion, diced
• 2 Egg Yolks
• 1 Tbsp Garlic, minced
• 1 tsp Ground Black Pepper
• Chopped Basil

INSTRUCTIONS:

1.  Prepare the Pasta:  Cook the pasta according to the package instructions until al dente.  Reserve 1-2 cups of pasta water, then drain the pasta and set aside.  

2.   Cook the Bacon:  In a skillet, add the bacon and cook until crispy.  Remove from the pan and let it cook slightly.

3.  Prepare the Carbonara Sauce:  In a bowl, whisk together the eggs basil, pepper, and grated parmesan cheese.  Slowly add a few tablespoons of the reserved pasta water to temper the eggs.  Whisking constantly.  

4.  Cook the Vegetables:  In a large skillet, heat the olive oil over medium heat.  Add the onion and garlic.  Cook for 1-2 minutes until the onions are soft and translucent and the garlic is fragrant.  Add the asparagus and cook for an additional 2 minutes.

5.  Combine Everything:  Add the frozen peas to the pan and heat through.  Add the pasta and bacon (reserving some for the top) to the pan.  Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce.  If the sauce is too thick, add more reserved pasta water until the desired consistency is reached.  

6.  Serve:  Add the reserved bacon to the pan, divided the pea and asparagus pasta among the plates.  Garnish with freshly chopped basil.  Don't forget to sprinkle a little extra pepper on top as well to remind us of the Italian and West Virginian coal dust, and enjoy!

TIPS FOR THE PERFECT CARBONARA:

• Fresh Ingredients:  Use the freshest eggs cheese, and vegetables for the best flavor.  
• Temper the Eggs:  Adding hot pasta water to the eggs slowly helps prevent them from scrambling when mixed with the pasta.  
• Quick Mixing:  Mix the egg and cheese sauce with the pasta while it's still hot to create a silky, creamy texture.  

My Pea and Asparagus Carbonara is a fresh and vibrant take on the classic Carbonara recipe.  By incorporating seasonal vegetables, this dish not only adds a burst of color, but also enhances the nutritional value.  Whether you're a Carbonara traditionalist or looking to try something new, this recipe is sure to become a favorite in your household so get in the kitchen and try it tonight!

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~