Description
This Italian Carbonara with Asparagus is a fresh, vibrant twist on the classic Roman pasta dish. Crisp-tender asparagus brings a seasonal brightness to the creamy, egg-based sauce, while pancetta and Pecorino Romano keep the traditional rich flavor intact. Perfect for spring and early summer dinners! (Keywords: Carbonara with Asparagus, Italian pasta recipe, spring carbonara)
Ingredients
Units
Scale
- 12 oz spaghetti or fettuccine
- 2 tablespoons olive oil
- 4 oz pancetta or guanciale, diced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 large eggs
- 1 large egg yolk
- 3/4 cup grated Pecorino Romano cheese (plus more for serving)
- Freshly ground black pepper, to taste
- Salt, for pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add pancetta and cook until crisp, about 5 minutes.
- Add asparagus pieces and sauté until just tender, about 3-4 minutes. Remove from heat.
- In a bowl, whisk together the eggs, egg yolk, and grated Pecorino Romano until smooth.
- Add the hot, drained pasta to the skillet with pancetta and asparagus. Toss to combine.
- Off the heat, quickly stir in the egg and cheese mixture, tossing constantly to create a creamy sauce without scrambling the eggs.
- Add reserved pasta water a tablespoon at a time, if needed, to thin out the sauce.
- Season generously with freshly ground black pepper and additional Pecorino Romano if desired.
- Serve immediately.
Notes
- Guanciale provides a more authentic flavor but pancetta works beautifully too.
- Choose thin asparagus spears for best texture and faster cooking.
- Work quickly when adding the egg mixture to avoid overcooking.
Nutrition
- Calories: 470 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 155mg
