Creamy Asparagus and Pea Pasta
Crispy Bacon
A bright and savory pasta dish featuring tender asparagus, sweet peas, and salty bacon, all tossed in a rich, velvety parmesan egg sauce.
This pasta dish captures the essence of spring with its vibrant combination of seasonal asparagus and sweet peas. The addition of crispy bacon provides a smoky, salty contrast, while a classic egg and parmesan base creates a luxurious, creamy coating for the noodles. It is a perfect balance of textures and flavors that feels both rustic and refined.
Ingredients
- 350 g spaghetti
- 150 g thick-cut bacon
- 200 g asparagus
- 150 g fresh peas
- 3 egg yolks
- 80 g parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- 1Slice the bacon
Place the thick-cut bacon strips on a wooden cutting board. Using a sharp knife and wearing gloves for hygiene, cut the bacon into smaller, uniform pieces.
Tip: Chilling the bacon slightly in the freezer for 10 minutes makes it much easier to cut into clean, uniform strips. - 2Prepare the asparagus
Trim the woody ends off the raw asparagus spears. Then, cut the remaining stalks into bite-sized pieces on the cutting board.
Tip: You can snap off the woody ends by hand where they naturally break, or line them up and slice them off with a knife. - 3Blanch the peas
Carefully pour the fresh green peas from a metal bowl into a pot of boiling water. Let them cook for a brief period until they are tender yet vibrant in color.
Tip: Have an ice bath ready to immediately plunge the peas into after boiling to lock in their bright green color and crisp texture. - 4Prepare the egg base
Carefully separate the eggs and add the three egg yolks into a clean white mixing bowl. Discard or save the egg whites for another recipe.
Tip: Ensure no trace of egg shell falls into the bowl when cracking, as this can affect the texture of your sauce. - 5Add parmesan cheese
Using a fine grater, grate a generous amount of fresh parmesan cheese directly into the mixing bowl containing the egg yolks.
Tip: Always grate your own parmesan from a block rather than using pre-grated cheese; it melts much better and provides a superior flavor. - 6Cook the spaghetti
Gently place a bundle of spaghetti into a pot of generously salted boiling water. Boil according to the package instructions until it reaches al dente texture.
Tip: Make sure your water is well-salted, as this is the only chance you have to season the pasta itself. - 7Brown the bacon
Add the cut pieces of bacon into a hot metal frying pan. Use tongs to stir the bacon pieces frequently until they are evenly browned and rendered.
Tip: Ensure the pan is sufficiently hot before adding the bacon to achieve a quick, crispy sear. - 8Stir-fry asparagus and peas
Add the prepared asparagus pieces and cooked peas into the frying pan with the rendered bacon. Stir-fry the mixture over medium-high heat until the asparagus is tender-crisp.
Tip: Keep the heat high to maintain the vibrant green color of the vegetables. - 9Combine spaghetti with vegetables
Transfer the cooked spaghetti directly from the boiling water into the pan containing the asparagus, peas, and bacon. Toss everything together to coat the noodles and incorporate the flavors.
Tip: A little bit of pasta water added to the pan helps emulsify the sauce and coat the noodles evenly.
