Spring Carbonara
There’s no doubt, carbonara is a classic. I have a recipe for a classic, basic carbonara (made with spaghetti, the authentic choice,) but this recipe has a vibrant spin. To brighten this up for spring time, I decided to add some sweet peas, sliced asparagus and fresh sweet basil. YUM. I also only used egg yolks for this sauce to keep it silky, luscious and less risky. I know there’s a whole thing with carbonara freaking people out due to the raw whole eggs, so I thought this was the move. Also, with the egg shortage, at least you can still get an egg white omelet for breakfast even when you’re using all these egg yolks.
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