The Best Carbonara (Linguine Carbonara With Ricotta & Asparagus)

• 2 ounces pancetta, diced
• 1 tablespoon olive oil
• 8 ounces fettucine (can use linguine or spaghetti)
• 1/2 cup asparagus, diced into 1-inch pieces
• 3 garlic cloves, minced
• 1/2 cup peas (I used frozen)
• 1 cup ricotta cheese, room temperature
• 3 large egg yolks, room temperature
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• 3/4 cup parmesan cheese
• 1/4 cup minced basil

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup to 1.5 cups of pasta water.
2. Heat olive oil in a medium saucepan over medium high heat. Saute pancetta until browned and crisp. Remove pancetta with a slotted spoon to a plate covered with a paper towel. Reserve one tablespoon of bacon grease.
3. Saute asparagus and garlic in the one tablespoon bacon grease. Add peas until just warmed through. Remove from the heat.
4. Mix together the ricotta, egg yolks, basil, and lemon zest. Season with a bit of salt and 1 teaspoon of freshly ground black pepper.
5. When pasta is cooked, drain and place back into pot but off of heat.
6. Quickly whisk in 1/4 cup of warm pasta water into ricotta and egg mixture to temper and quickly add mixture to the pasta. Toss quickly so not to scramble the egg yolks.
7. Add parmesan cheese and lemon juice and toss to combine. Add pasta water by 1/4 cupfulls if sauce is too thick. Season with salt and pepper.
8. Serve with parmesan cheese and basil. Enjoy!

pancetta, olive oil, fettucine, garlic, peas, ricotta cheese, egg yolks, lemon zest, lemon juice, parmesan cheese, basil

Taken from food52.com/recipes/10545-the-best-carbonara-linguine-carbonara-with-ricotta-asparagus (may not work)