Spring is in the air. When asked to pick a season, I always struggle with picking just one as my favorite. I love the colors of springtime. I love the pastels of the season, and the freshness at the table.
I love cooking outdoors in the summer. And taking long walks along the shore, although Hubby and I do not agree as to where the beaches are the best. I love the Pacific Northwest with foggy mornings and the cries of gulls circling above. Hubby likes blue skies, plenty of warmth and the sounds of calypso music.
Autumn is another favorite. Be it God’s paintbrush or Mother Nature working her best, the colors of Autumn are amazing. There is a crispness in the air. And a stillness of the soul unlike any other season.
With the exception of Christmas and pots of hardy beef stew or the comforts of homemade soups, Winter is my least favorite time of the year. I do like to sit under our covered patio, listen to the rain and sip a cup of tea brewed with one of my favorite magical blend from Kitchen Witch Gourmet. Thank goodness, we’ve been able to buy her amazing teas and spice blends online.
We have so missed all the Celtic and Wizardly Festivals this past year. All great rants for another day, another time. Today we’re here to celebrate the beauty of spring and embrace International Carbonara Day with a wonderful new dish. Enjoy!
Springtime Spaghetti Carbonara
8 oz Spaghetti
2 Eggs
4 thick slices Bacon
1/2 cup frozen Peas
3 large Garlic Cloves
1 cup grated Parmesan Cheese, divided
Kosher Salt
Fresh Black Pepper
Parsley for garnish
Bring a pot of water to a boil. Cook pasta al dente according to package direction. Drain, reserving 1 cup of pasta water.
While the pasta cooks, whisk eggs together in a small bowl; set aside. Peel and finely mince garlic, set aside.
Dice bacon and fry in a skillet over medium heat until crisp, about 4 minutes. Spoon off excess bacon drippings. Add frozen peas and stir for another 5 minutes or until just cooked through.
Add minced garlic to bacon mixture and sauté for about 1 minute.
Reduce heat to low and quickly stir in cooked pasta, egg mixture, 3/4 cup Parmesan cheese, and toss. Stir in reserved pasta water a little at a time until creamy.
Turn off heat and season with salt and freshly ground black pepper, to taste.
Sprinkle with remaining 1/4 cup Parmesan cheese and chopped parsley, if desired. Serve immediately.
Perfect with warm bread, a simple salad and maybe a nice glass of wine.
Welcome to Rosemarie's Kitchen 
One of hubby’s faves
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Ours, too.
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Great recipe. I love Italian food but I can’t eat tomatoes, so this is a great alternative for me.
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While tomatoes don’t bother me, I like a white sauce better – or no sauce, just butter on pasta is good, too.
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