It’s already been spring for a month and the weather is finally starting to catch up, which means we’re ready to frolic through our pristinely manicured East Hampton garden wearing a chambray button-down while our husband makes business deals and brings home the big bucks. Oh wait, that’s Ina Garten’s life—we’ll have to settle for making her spring carbonara instead.
The cookbook author and Be My Guest recently shared a recipe for her vegetable-packed pasta on Instagram, and it’s been on our mind ever since. With two types of peas, asparagus, chives and lemon (plus plenty of pancetta), it’s a worthy excuse to make a beeline for the farmers market. Naturally, it also comes with a Contessa twist.