Asparagus, Pea, & Crab Carbonara
Asparagus, Pea, & Crab Carbonara. The ultimate springtime carbonara. Loaded with the classics…thick cut bacon and Parmesan of course. But also filled with all the best possible spring veggies and lump crab meat. Topped with fresh basil leaves and fresh cracked black pepper. It’s addicting !!
Nothing like carbonara in the middle of the week to make your day a little better. Especially when it’s a spring inspired version of carbonara that is LOADED with alllll the good, vibrant, and fresh spring ingredients. Talk about a fancy springtime carbonara? This is it.
This dish has the classic thick-cut crispy bacon and the parmesan egg mixture that make carbonara what it is. But there’s sautéed asparagus and peas that are cooked in the same skillet as the bacon so they soak up all that bacon grease. Then there’s the lump crab meat which just makes any dish more decadent and fancier. Finally it’s topped with fresh basil leaves and fresh cracked black pepper.
Just a creamy delicious carbonara that you won’t be able to stop eating. Trust me this carbonara has so many yummy, springy aspects you will definitely be going for seconds….maybe even thirds.
Growing up, carbonara was always one of my favorite pasta dishes. Actually it was just one of my favorite dishes in general. I always requested carbonara for my birthday dinner. I don’t know why but I just loved it so much. Creamy, cheesy, and bacon. Three elements I loved in the simple dish. Now, I am always coming up with ways to enhance the classic carbonara by including other ingredients that I have come to love. You guys know I am always here for the veggies and…crab meat….well this is basically just my dream pasta dish.
Maybe I will just have to ask for this version of carbonara for my birthday this year…which by the way is right around the corner ;)) so you better believe I am already thinking about a menu !!
Ingredients
1/2 pound bacon; chopped
3 tablespoons butter
1 bunch asparagus; chopped into 2 inch pieces
1/2 pound fresh peas
1/3 cup fresh basil leaves; thinly sliced
1/2 pound jumbo lump crab meat
1 pound linguine
4 eggs
3 tablespoons milk
1/2 cup parmesan
salt and pepper
Directions
In a large skillet, add the bacon. Cook until crispy. Using a slotted spoon, transfer the bacon to a paper towel to drain. Set aside.
Add the butter and stir until melted. Add the asparagus. Sprinkle with salt and pepper. Cook for 1 - 2 minutes. Add the peas. Cook for another 2 minutes. Remove from heat and stir in the basil and the crab meat.
In a small bowl, add the eggs, milk, parmesan, and black pepper. Whisk to combine.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet and toss to combine. Over low heat, add the egg mixture a little at a time. Continue to stir until the sauce is creamy, adding pasta water as needed. Serve topped with fresh basil.
