Spring Greens Carbonara

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Ingredients

• 2½ tsp olive oil
• 1 cup pancetta (200 grams) (small dice)
• 1 cup basil leaves (finely chopped)
• 6 large mint leaves (finely chopped)
• 4 egg yolks
• ½ cup parmesan, grated (plus extra to serve)
• 1 tsp lemon zest
• 16 oz spaghetti (protein spaghetti is a nice choice)
• 10 oz broccolini (trimmed and cut into 1 inch pieces)
• 1 cup frozen peas (thawed)
• extra virgion olive oil for drizzling (optional)

Directions

1. Step 1

   Boil water for pasta.

2. Step 2

   Heat 2 tablespoons oil in a large skillet & crisp the pancetta. Turn off heat and add broccolini.

3. Step 3

   Whisk the egg yolks, lemon zest and parmesan together in a separate bowl.

4. Step 4

   Heavily salt pasta water when boiling. Cook the spaghetti approximately 10 mins until al dente.

5. Step 5

   Lift the spaghetti with tongs into the skillet with the pancetta & broccolini using tongs, allowing a little water to be added with each addition of pasta. Add 1/2 cup of pasta water.

6. Step 6

   Scrape all of the herb mixture and the egg and cheese over the warm spaghetti mixture and use tongs to toss everything together, ensuring each strand of spaghetti is well-coated. Add the peas. Add splashes of the reserved pasta cooking water if the sauce becomes too thick – the spaghetti should be glossy and shiny when ready.

7. Step 7

   Divide between bowls and top with extra parmesan, a grinding of black pepper and a drizzle of extra virgin olive oil.