Creating the amazing Spring Pasta Carbonara is easier than you might think! Follow these simple steps:

1. Cook Pasta: Bring a large pot of salted water to a boil. Add spaghetti or fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. Prepare Vegetables: In the same pot, add asparagus pieces to the boiling water for 2-3 minutes. Then, add the peas for another minute. Drain and set aside the vegetables.
3. Cook Pancetta: In a large skillet, heat olive oil over medium heat. Add the pancetta or bacon and sauté until crispy, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Mix Eggs and Cheese: In a bowl, whisk together the eggs, grated Parmesan cheese, and a generous pinch of salt and pepper.
5. Combine Ingredients: Once the pasta is drained, return it to the pot over low heat. Immediately pour in the egg and cheese mixture, tossing quickly to coat the pasta. The heat from the pasta will cook the eggs gently, creating a creamy sauce.
6. Add Vegetables: Gently fold in the cooked asparagus and peas, adding reserved pasta water a little at a time if necessary to achieve your desired creaminess.
7. Season and Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with fresh herbs.

By following these detailed steps, you’ll have a delectable Spring Pasta Carbonara that captures the essence of spring!