Fresh asparagus and peas lend a bright spring flavor to the classic bacon, egg yolk, and Parmesan carbonara sauce. To get just the right amount of drippings for the base of the sauce, go for center-cut bacon and cook it slowly over low heat. After cooking the asparagus, remove the skillet from the heat for a minute to cool down before combing the pasta with the egg-yolk sauce; back on the heat, stir the pasta gently but constantly so you don't end up with scrambled eggs.
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup pasta cooking liquid.
While pasta cooks, add bacon to a large skillet over low; cook until crisp, stirring occasionally, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Add asparagus and garlic to drippings in skillet; cook, stirring often, until beginning to brown, about 3 minutes. Using a slotted spoon, transfer asparagus and garlic to plate with bacon. Remove skillet from heat.
Whisk together egg yolks, salt, pepper, and 2 tablespoons Parmesan in a medium bowl.
Add oil, drained pasta, 1/4 cup reserved cooking liquid, and egg mixture to skillet, and toss to coat. Heat skillet over medium, and cook, stirring constantly, until sauce has thickened slightly, about 1 minute. Add reserved bacon, asparagus, garlic, peas, and another 1/4 cup reserved cooking liquid to skillet, and toss gently to combine. Cook until heated through, about 1 more minute. If necessary, stir in up to 1/4 cup more reserved cooking liquid to reach desired consistency. Serve topped with remaining Parmesan.
