Springtime Pasta Carbonara

Directions

1. 1
   Dice bacon into 1-inch pieces and brown until crisp; remove from pan and drain all but about 3 tbsp bacon fat.
2. 2
   Dice carrots and saute in bacon fat until beginning to soften; remove and set aside in same bowl
3. 3
   Saute snow peas in bacon fat until crisp-tender; remove and set aside, still in same bowl. Decide either here or next step whether you need a bigger bowl.
4. 4
   Cut zucchini into 1/2 inch or so dice and saute briefly in bacon fat; remove and set aside. Add to the veggie bowl, cover and keep warm.
5. 5
   Trim asparagus, and peel stems if necessary. Cut into 1-inch lengths. Plunge asparagus and shelled peas into briskly boiling water, leave for one minute only, and drain; put immediately under cold running water or into ice water to stop cooking. Set aside.
6. 6
   Beat eggs with about 1/2 cup grated parmagiano.
7. 7
   Drain pasta, reserving a cup or so of pasta water. Return to pot and toss with egg/cheese mixture until pasta is coated. Add reserved bacon, sauteed and boiled veggies, and toss.
8. 8
   Zest a little of the lemon over the pot, cut lemon in half and squeeze juice into pot. Add tarragon and toss again. Add salt and freshly ground black pepper to taste.
9. 9
   Divide into serving bowls and top with remaining parmagiano and sliced radishes.