Springtime Spaghetti Carbonara - cooking recipe

Ingredients

3 slices bacon, cut into 1/4-inch pieces
1/2 cup frozen peas, thawed
16 ounces spaghetti
4 ounces fresh asparagus, sliced diagaonally 1/8 inch thick
10 fresh basil leaves, thinly sliced
5 eggs, room temperature, beaten
2 tablespoons whole milk
1/2 cup parmesan cheese, freshly grated
salt and pepper

Preparation

Heat a frying pan over medium heat, add the bacon and cook until crisp, about 6 minutes. Transfer the bacon to a paper towel to drain, reserve about 1 tablespoon of bacon fat in the pan for future use.
Bring a large pot of salted water to a boil. Add the pasta and cook following package directions.
While the pasta cooks, heat the reserved bacon fat in the frying pan over medium heat. Add the peas and asparagus, saute for about 5 minutes. Remove from the heat and stir in the basil. Set aside.
Whisk together the eggs and milk.
Drain the pasta and transfer it immediately to a large serving bowl. Pour the egg mixture and parmesan on top of the pasta and toss for about 30 seconds to coat the pasta and gently cook the eggs. It should form a creamy sauce. Add the vegetable and bacon, toss to incorporate them. Season with sauce and pepper.
Serve in individual bowls.