Use any green vegetables at hand - broad beans, kale or broccoli
in season would all be great. Skip the bacon and it becomes
150 mlpouring cream3 egg yolks60 gmparmesan, finely grated, plus extra to serve400 gm ribbon pasta, such as mafalda or lasagnette30 ml olive oil2rashers streaky bacon, thinly sliced3garlic cloves, thinly sliced1bunch asparagus, thinly sliced diagonally150 gmpeas2small zucchini, thinly sliced into roundsFinely grated rind of 1 lemon, juice of ½¼ cup(loosely packed) basil, coarsely chopped1 tbspcoarsely chopped oregano
Whisk together cream, yolks and parmesan in a small bowl and season to taste.
Cook pasta in a saucepan of boiling salted water until al dente (6-7 minutes).
Meanwhile, heat oil in a large frying pan, add bacon and fry until starting to crisp (1-2 minutes). Add garlic and sauté until tender (1-2 minutes), then add asparagus, peas and zucchini, and cook until bright green (1-2 minutes). Drain pasta, reserving 100ml pasta water, add pasta to pan and toss to combine. Remove from heat, add cream mixture, lemon rind and juice and 50ml pasta water, toss to combine, adding a little extra pasta water if necessary to reach desired consistency, toss in herbs, season to taste and serve with extra parmesan and cracked pepper.