Spring Pasta Carbonara

• 1 lb Penne Pasta
• 4 strips of thick cut bacon, cut into small pieces
• 1 bunch asparagus, trimmed, cut into 1-inch pieces
• 1 cup peas, fresh or thawed from frozen
• 2 large eggs + 1 extra yolk
• 1 cup Parmesan cheese, finely grated
• 4 cloves garlic, minced
• Black pepper
• Salt
• Zest of 1 lemon

Bring a large pot of salted water to a boil in a Dutch Oven. Add the pasta and cook according to package directions until al dente. Reserve 1 to 2 cups of the pasta water before draining.

While the pasta cooks, add a drizzle of olive oil and the bacon to the Dutch Oven and cook over medium-low heat until crisp. Add the asparagus and peas and cook for 2–3 minutes, until bright green and just tender. Stir in the garlic and cook for 30 seconds more, until fragrant. Remove from the heat.

In a medium bowl, whisk together the eggs, Parmesan cheese, salt, and black pepper. Slowly whisk in a small amount of the reserved pasta water to temper the eggs.

Add the drained pasta back to the Dutch Oven with the bacon and vegetable mixture. Gradually pour in the egg and cheese mixture, tossing continuously to coat the pasta. Add the reserved pasta water, about ½ cup at a time, stirring and tossing until a smooth, creamy sauce forms. Continue adding more pasta water as needed to achieve the desired consistency. If needed, return the pan to very low heat, stirring constantly to prevent the eggs from scrambling.

Stir in the lemon zest just before serving. Serve immediately with additional Parmesan cheese, toasted breadcrumbs, and freshly cracked black pepper, if desired.