We’ve been seeing rain, and lots of it, at the end of March and beginning of April. Lately it has been glorious, except for that night that dropped to 28 degrees.

But to me it is spring. I bought a large flat of pansies and a new garden trowel and will put them in my little plot of land in front of the porch. Birds are busy. At friends in Madison, a dozen red-winged blackbirds were looking for some swampy areas with tall grasses to nest. I have a very tall sort-of evergreen that is at least three stories tall, and all kinds of tiny birds, sparrows, finches, wrens and chickadees consider this fluffy slim tree a high-rise and are nesting together.

In a week or so I will put out hummingbird feeders, but if I don’t get them this year, my seventh year, I will consider they found a better place after their sabbatical.

In any case, I saw this springy recipe in Food Network magazine. I love carbonara, and I like the fact that Ina Garten has lightened it up a bit and added lots of vegetables, making it like a spaghetti primavera. It is yummy.

Spring Green Spaghetti Carbonara

Adapted from Ina Garten’s recipe on Food Network magazine issue of April 2021

Serves 6

Kosher salt and freshly ground black pepper

12 ounces spaghetti

½ pounds snow peas, julienned lengthwise

1 cup shelled fresh peas (1 pound in the pod), or frozen peas (what I always use

now)

12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces

2 tablespoons good olive oil

8 ounces small-diced pancetta

½ cup heavy cream

2 large eggs

3 large egg yolks

¾ cup freshly grated parmesan cheese, plus more for servings

5 scallions, white and green parts, thinly sliced diagonally

¼ cup minced fresh chives, plus extra for serving

Zest and juice of one lemon

Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain pasta and vegetables together.

Meanwhile, heat oil in a medium (10- to 11-inch) saute pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned, Transfer pancetta to a plate lined with paper towels and set aside.

While pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour water out of the bowl.

Put the cream, eggs, egg yolks and ¼ cup of the reserved pasta sauce water into the bowl and whisk to combine. Immediately add the hot pasta and vegetables and toss with tongs for a full minute of two until the pasta absorbs the sauce. Add enough reserved pasta water to keep the sauce creamy. Add ¾ cups parmesan, the scallions, chives, lemon juice and zest, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add pancetta, sprinkle with salt and serve hot, topped with extra chives and parmesan.

On the Side

On my way to a friend's home, I forgot to take my housemade iced coffee. When I make hot coffee, I put the carafe in the refrigerator and add the cold coffee, a couple of ice cubes and some 2 percent milk. But because I left it in the kitchen I stopped at Dunkin'.

While awaiting the three cars in front of me, I noticed that it is now serving snacks, one of which is avocado topped with a sprinkle of a spice medley called Everything But The Bagel. I began buying this mixture Trader Joe's years ago, but my daughter says most supermarkets (even Aldi's) sells the spice that includes poppy seeds, sesame seeds, garlic, onion and who knows what else. Must be amazing on top of avocado toast!

Lee White lives in Groton. She can be reached at leeawhite@aol.com.