I won't lie, I was a little apprehensive of this dish when I first read the recipe. I'm a huge fan of Garten's comforting red-sauce pastas, and her spring carbonara seemed, well, a little too green.
But I was pleasantly surprised. The carbonara sauce is creamy without being too heavy, and it's balanced perfectly with the fresh flavors from all the veggies. The pancetta also adds a nice crunch and umami to the pasta — I only wish there had been a bit more of it!
I served the dish to my parents, who both loved it as well. My dad called it "light and lemony," while my mom thought it'd be ideal for a barbecue.
"I'd never think to put all of these things together, but they tasted very good," she added. "It's light and refreshing."
Overall, this was definitely one of my favorites among Garten's lighter pasta dishes, and I think it's perfect for a spring dinner party. The carbonara sauce — and all those pretty veggies — makes it feel a little more special.