Springtime Spaghetti Carbonara

Name: Springtime Spaghetti Carbonara
Ingredients: EDIENTS; 3 slices bacon, cut into 1/4-inch pieces; 1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas; 1 pound spaghetti; 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup); 10 fresh basil leaves, sliced thin; 5 eggs, whisked, at room temperature; 2 tablespoons whole milk; 1/2 cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces); Kosher salt and freshly ground black pepper

Springtime Spaghetti Carbonara was pinched from <a href="https://cooking.nytimes.com/recipes/1017998-springtime-spaghetti-carbonara" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

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EDIENTS

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3 slices bacon, cut into 1/4-inch pieces

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1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas

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1 pound spaghetti

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4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)

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10 fresh basil leaves, sliced thin

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5 eggs, whisked, at room temperature

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2 tablespoons whole milk

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1/2 cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)

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Kosher salt and freshly ground black pepper

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