This dish has been a winter-long workhorse for me. I must have made it at least a half dozen times over our cold, though snow-less Boston winter. I even made it for my parents when I went home for Christmas. It’s the kind of dish that always sounds like a good idea: pasta studded with just the right amount of crispy, salty pancetta, coated with a rich, creamy (yet cream-less) sauce, and still loaded with a ton of vegetables. I knew I’d post it here in the next few months, but hadn’t found the right excuse. It’s the meal you make late at night, exhausted, after work, and you don’t bother to take photos of the food on the plate because it doesn’t stay there long anyway.
And then this month’s Recipe Redux topic was announced: the first shoots of spring. The theme highlights the first fresh produce of the season, and the recipes (check out more contributions to the Redux below) incorporate a wide range of veggies including ramps, Carolina sweet onions, and asparagus. And I though: what a perfect opportunity to introduce this fabulous carbonara.
