How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Creamy Spring Garlic Carbonara?

You need 10 ingredients. The key ingredients include: 1/4 pound pancetta, 2 tablespoons olive oil, 2 garlic cloves, 3 bulbs spring garlic, and more.

Is Creamy Spring Garlic Carbonara suitable as general?

Yes, Creamy Spring Garlic Carbonara falls under the General category and is a great choice for this type of meal.

How do I store leftover Creamy Spring Garlic Carbonara?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Spring Garlic Carbonara Recipe

Name: Creamy Spring Garlic Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound pancetta; 2 tablespoons olive oil; 2 garlic cloves; 3 bulbs spring garlic; 1 leek; 1/2 red onion, sliced; 1 pound spaghetti or linguini; 2 eggs; 2 egg yolks; 1/3 cup Parmesan cheese

1

Dice the pancetta into small cubes, about 1/4 to 1/2 inch thick. Prep the vegetables before starting: roughly chop the garlic and set aside. Thoroughly wash the leeks and spring garlic bulbs (rinse between the layers to remove all residual dirt). Chop the root and the rough leaves off the ends of the plant; you should have between 6 and 8 inches of leek and garlic stalks to use. Halve the stalks lengthwise. Cut each stalk into 4-inch pieces. Continue to cut the stalks lengthwise to achieve slivers (I found quartering each half worked well). Slice the red onion.

2

Over medium heat, cook the pancetta until most of the fat has rendered off (it won't be much), and it starts to brown and crisp, but not burn. Transfer the cooked pancetta to a plate and drizzle the olive oil to the pan. Add the chopped garlic cloves and cook 2 minutes. Add the remaining vegetables and cook until wilted and starting to color, about 10 more minutes.

3

Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Before draining, reserve at least 1 cup of the pasta water. Drain and return to the pot.

4

Combine the eggs, egg yolks, Parmesan, and 1/2 cup of the pasta water. Whisk quickly to ensure the egg doesn't start to cook and curdle in the warm water. Combine the vegetables, pancetta, and pasta in the large pot. Pour the carbonara sauce over the pasta and stir - very quickly - to coat evenly. Working fast here is the key to not having scrambled eggs develop on top of your spaghetti. Season with salt and pepper and top with grated Parmesan cheese. Serve immediately.

Creamy Spring Garlic Carbonara

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