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1
Dice bacon into 1-inch pieces and brown until crisp; remove from pan and drain all but about 3 tbsp bacon fat.
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2
Dice carrots and saute in bacon fat until beginning to soften; remove and set aside in same bowl
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3
Saute snow peas in bacon fat until crisp-tender; remove and set aside, still in same bowl. Decide either here or next step whether you need a bigger bowl.
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4
Cut zucchini into 1/2 inch or so dice and saute briefly in bacon fat; remove and set aside. Add to the veggie bowl, cover and keep warm.
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5
Trim asparagus, and peel stems if necessary. Cut into 1-inch lengths. Plunge asparagus and shelled peas into briskly boiling water, leave for one minute only, and drain; put immediately under cold running water or into ice water to stop cooking. Set aside.
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6
Beat eggs with about 1/2 cup grated parmagiano.
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7
Drain pasta, reserving a cup or so of pasta water. Return to pot and toss with egg/cheese mixture until pasta is coated. Add reserved bacon, sauteed and boiled veggies, and toss.
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8
Zest a little of the lemon over the pot, cut lemon in half and squeeze juice into pot. Add tarragon and toss again. Add salt and freshly ground black pepper to taste.
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9
Divide into serving bowls and top with remaining parmagiano and sliced radishes.
