As someone born and raised in New England, I’ve generally taken the harsh, lengthy winters in stride. But now, with three energetic children running around and a recent grueling month dealing with the flu, I find myself eagerly anticipating the arrival of spring more than ever before.
A Brief Glimpse of Spring in New England
True springtime may seem fleeting here, lasting just a few days, but it remains one of my most cherished seasons. The promise of upcoming summer days, the invigorating, crisp air, extended daylight beyond 4 p.m., and local markets brimming with fresh spring produce like peas, asparagus, snap peas, and radishes truly uplift my spirits.
The taste of spring offers a much-needed break from the rich, hearty dishes I often prepare during the colder months. A particular favorite I delight in making each spring is Ina Garten’s Spring Green Spaghetti Carbonara. It’s the epitome of a springtime pasta, featuring peas, asparagus, a hint of lemon zest for freshness, generous amounts of Parmesan, and beautifully crisp bacon or pancetta.
While I hold the utmost respect for Ina Garten, my culinary guiding star, I tend to think of this recipe as leaning more towards a primavera rather than a traditional carbonara due to its inclusion of cream. Regardless of the name, it’s undeniably scrumptious. Over time, I’ve tweaked the recipe slightly to make it simpler and more budget-friendly, ensuring it’s convenient for even the most hectic weeknight dinners.
Crafting Ina Garten’s Spring Green Spaghetti Carbonara
Starting with the veggies: I prefer using an extra half cup of frozen peas in place of snow peas, which are often hard to find at my local store. I also skip scallions, as they can overpower the other flavors, and use just chives instead.
As for the meat, both bacon and pancetta are great, but I usually opt for bacon since it’s typically in my fridge. With the soaring costs of eggs, I’ve adjusted the recipe to use just two egg yolks, rather than the two whole eggs and two yolks originally suggested.
Ina’s method of cooking the vegetables in the same pot as the pasta is genius. For the sauce, I make minor changes: I cherish pork fat and never let it go to waste. After rendering the bacon, I mix about two tablespoons of the fat with the egg yolks, Parmesan, and heavy cream. Adding a dash of reserved pasta water helps marry all the ingredients, enhancing the sauce’s richness and texture.
When selecting spaghetti, I look for brands made with bronze dies. This process gives the pasta a rougher texture, which helps it absorb the creamy sauce more effectively. Although leftovers are rare in my household, if you’re cooking for fewer people, keep some pasta water to help revive the sauce to its perfect state when reheating any leftovers.
Spring in New England might be brief, but it’s a time filled with renewal and delicious flavors that make the chilly winters worth enduring.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
