I made the easy pasta that Ina Garten can't wait to cook for her friends once they're vaccinated and had dinner on the table in under 30 minutes

The "Barefoot Contessa" star revealed that this is the dish she wants to make for her friends once they're vaccinated and can come over for dinner again.

"I'm so excited to start thinking about having my friends for dinner again! I miss them so much," she wrote. "Since everything around me feels like spring, I'm thinking about making the Spring Green Spaghetti Carbonara from my new book, 'Modern Comfort Food.'"

As with all the recipes in her most recent cookbook, Garten wanted to take a traditional dish — in this case, spaghetti carbonara — and give it a modern twist.

"I took a delicious — but very rich! — classic pasta dish and added crisp green vegetables like asparagus, peas, and snow peas that add a wonderful freshness to a decadent carbonara," she added. "Plus, a nice chilled glass of Chablis and I think my guests will be very happy!"

I've made half a dozen of Garten's pasta recipes over the last year while being stuck at home, so of course I had to try the dish that she wanted to make to celebrate her COVID-19 vaccine.

To make Garten's spring green spaghetti carbonara for six, you'll need:

• 12 ounces spaghetti (she recommends De Cecco)
• 8 ounces small-diced pancetta
• 1 cup shelled fresh peas or frozen peas
• ½ pound snow peas
• 12-14 thin asparagus (bottom third discarded)
• 5 scallions
• ¼ cup fresh chives
• 1 lemon (zest and juice)
• ½ cup heavy cream
• 2 extra-large eggs
• 2 extra-large egg yolks
• ¾ cup freshly-grated Italian Parmesan cheese

It should be noted that I made Garten's pasta for three people, so I split her measurements in half.

Once you really get cooking with a carbonara, things need to be mixed together very quickly to achieve maximum creaminess (and to ensure you won't be eating any raw egg).

So this time around, I wanted to make sure I had every single step prepped so that I wouldn't be stressed once it was time to put the pasta together.

To start, I cut my asparagus into two-inch pieces and diagonally sliced my scallions, as Garten had instructed.

I julienned the snow peas, following Garten's recipe, and minced my chives.

I zested the lemon first, then juiced it. Since different parts of the lemon are required for different steps, I made sure to put the zest and juice in separate bowls.

Garten recommends using "the hottest tap water" to help heat the bowl, which is where you'll later mix the pasta with the carbonara sauce.

Per her instructions, I set the full bowl aside while I cooked the pasta and pancetta. Garten says you should only pour the hot water out of the bowl "just before you drain the pasta."

I drizzled some olive oil into a sauté pan over medium heat and then added the pancetta, which I cooked for around eight minutes.

Garten recommends stirring your pancetta occasionally and cooking until it's browned. Once your pancetta is ready, transfer it to a plate lined with paper towels and set aside.

I brought a large pot of salted water to a boil, then added my spaghetti.

I cooked the pasta for eight minutes, stirring the noodles occasionally.

I put the pasta water aside — which is important for the carbonara sauce — then threw my snow peas, frozen peas, and asparagus into the spaghetti, letting them cook together for two more minutes.

I dumped the hot tap water out of the bowl, then added the cream, egg, egg yolk, and some of the pasta water (Garten recommends using ¼ cup if you're making this dish for six), and used a whisk to mix everything together.

It was time to turn this pasta into a spaghetti carbonara.

I tossed everything together with tongs for a minute, making sure the spaghetti absorbed the sauce. I also added just a bit more pasta water to help keep the sauce creamy.

I added the Parmesan cheese to the pasta, as well as the pancetta, scallions, chives, lemon zest, and lemon juice, along with some salt and pepper.

It's easy to see why Garten wants to make this pasta for her friends in the spring. The green of the veggies and the red of the pancetta pop really nicely against the spaghetti, making this pasta very Instagram-friendly.

You can also make a huge serving of this dish in no time at all. Even though I split Garten's measurements by half, we still had more than enough food for three people. And the entire dish took less than 30 minutes to make, with most of the cooking time just spent on prep.

I won't lie to you, reader, 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 by this dish. 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 dinner party. The carbonara sauce — and all those pretty veggies — makes it feel a little more special.

And isn't that what we deserve after a year apart from each other?