Spring Greens Carbonara Recipe

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the skillet.

In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add the asparagus and peas and cook for an additional 2-3 minutes until tender.

In a small bowl, whisk together the eggs and Parmesan cheese.

Return the cooked spaghetti to the skillet with the vegetables. Pour the egg mixture over the spaghetti and toss to coat evenly. Cook over low heat for 2-3 minutes, stirring constantly, until the sauce thickens.

Stir in the baby spinach and cook for an additional 1-2 minutes until wilted.

Season with salt and pepper to taste. Serve hot, garnished with the crispy bacon.