An untraditional twist to pasta carbonara with fresh spring flavors and loaded with veggies. This is an easy weeknight dish that will satisfy the pasta lover in you!
In a large pot boil water for pasta, once boiling liberally salt. Add pasta and cook according to the package. NOTE: If you are using veggie noodles do not salt water and wait to boil water until after asparagus and peas are cooked.
In a large skillet heat olive oil. Add shallot and garlic, cook for 2-3 minutes. Add black pepper and salt.
Add peas and asparagus to the skillet and cook for 4-5 minutes until slightly soft. NOTE: If using veggie noodles add to boiling salted water now.
While vegetables are cooking, in a bowl add egg yokes and parmesan cheese. Whisk lightly. When pasta is done cooking, reserve 1 cup of the cooking water.
Drain pasta, add to skillet with the peas and asparagus. Remove from heat.
In the bowl with the egg yokes add one tablespoon of hot pasta water at a time to the mixture while stirring. Keep adding water until egg mixture is thinned. Careful not to add hot liquid to quickly or you will cook the egg yokes.
Pour egg mixture over the pasta and veggies in the skillet.
Add lemon juice and zest. Toss gently.
Serve the fresh parmesan shaved on top and fresh parsley.