The 20-Minute Dinner I’m Making All Spring Long

Instructions

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1. 1 Bring a large pot of salted water to a boil for the pasta (use 1 tablespoon of salt per 1 gallon of water).
2. 2 Whisk the eggs, cream, and 1/2 cup of the cheese in a medium bowl and set aside.
3. 3 While the water is heating up, prepare the other ingredients. Put the bacon in a cold, medium sauté pan and set over medium heat. Cook, stirring occasionally, until the bacon is crisp, 5 minutes. Add the garlic and cook until fragrant but not colored, 30 seconds. Remove the pan from heat and set aside.
4. 4 When the pasta water comes to a boil, break the spaghetti in half and add it to the pot. Cook according to package instructions, setting a timer for the recommended cooking time. Three minutes before the pasta is done, add the spring vegetables (without the spinach) and cook until the timer goes off. Drain, reserving 1 cup of the cooking liquid. Quickly transfer the pasta and vegetables to a large serving bowl.
5. 5 Working quickly, vigorously whisk 1/4 cup of the reserved pasta cooking water into the egg mixture to temper the eggs (this will help prevent curdling). Immediately pour the egg mixture over the pasta, tossing with tongs constantly. Add the bacon mixture (with drippings), spinach, remaining 1/4 cup of cheese, and lemon zest, and toss to combine, adding additional pasta cooking water, if desired, to loosen the sauce. Season with salt and pepper to taste. The pasta is best served immediately. Reheating the pasta will curdle the egg. Love the recipe? Leave us stars and a comment below!