Asparagus Pasta Carbonara

Asparagus Pasta Carbonara – A Fresh Take on a Classic

Looking to add a pop of color and flavor to a classic pasta dish? Asparagus Pasta Carbonara blends the creamy, savory elements of traditional Carbonara with vibrant asparagus ribbons for a refreshing twist. Perfect for weeknight dinners or special occasions, this dish is ready in just 30 minutes!

Recipe Summary:

• Total Time: 30 Minutes
• Servings: 4

Ingredients:

• Kosher salt and freshly ground black pepper

• 1 cup grated Parmesan (plus more for serving, optional)

• 3 large egg yolks

• 1 pound jumbo asparagus

• 8 ounces pasta (fettuccine or spaghetti)

• 6 slices thick-cut bacon, cut into 1/2-inch pieces

• 1/4 teaspoon crushed red pepper flakes

• 1 clove garlic, minced

• 1/4 cup fresh parsley leaves, chopped

Directions

Step 1: Prep the Ingredients

Bring a large pot of salted water to a boil. In a medium bowl, whisk together Parmesan, egg yolks, 1/2 teaspoon salt, and a generous amount of black pepper. Set aside.

Step 2: Prepare the Asparagus

Snap off the woody ends of the asparagus. Use a vegetable peeler to shave asparagus into thin ribbons or slice them thinly.

Step 3: Cook the Pasta

Cook pasta in boiling water according to package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.

Step 4: Cook the Bacon

In a large skillet over medium-high heat, cook bacon until crisp, about 7-8 minutes. Drain all but 2 tablespoons of bacon fat.

Step 5: Combine Ingredients

Add crushed red pepper flakes and garlic to the skillet, cooking for 1 minute until fragrant. Reduce heat to medium-low, then add the drained pasta and asparagus ribbons, tossing to combine.

Step 6: Create the Sauce

Whisk 1/4 cup reserved pasta water into the egg mixture to temper it. Pour the mixture over the pasta, tossing quickly to coat. Gently cook the eggs to form a creamy sauce, adding more pasta water as needed for consistency.

Step 7: Serve

Divide the pasta among bowls. Garnish with parsley and extra Parmesan. Serve immediately.

Chef’s Tip:

To avoid scrambling the eggs, temper the sauce by whisking in warm pasta water before adding it to the skillet.

Perfect Pairing:

Serve with a crisp green salad and garlic bread for a complete meal.

Looking for another comforting pasta dish? Pair your Asparagus Pasta Carbonara with our Baked Turkey Rigatoni for a delightful pasta duo.

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can use any pasta shape you like! While fettuccine or spaghetti work particularly well, you can swap in other options such as penne, linguine, or rigatoni. Just make sure to adjust the cooking time according to the pasta you're using.

How do I avoid scrambling the eggs in the carbonara sauce?

To avoid scrambling the eggs, be sure to temper them by whisking in a little of the hot pasta water before adding it to the pan. This gradually raises the temperature of the egg mixture. Additionally, once you add the egg mixture to the pasta, toss quickly and ensure the heat is on low to allow the eggs to cook gently into a creamy sauce.

Can I substitute the egg yolks with a different ingredient?

Egg yolks are essential for the creamy texture of the carbonara sauce, but you can try using a combination of whole eggs (instead of just yolks) for a lighter version. If you’re avoiding eggs, you could experiment with a plant-based alternative like silken tofu blended with nutritional yeast for creaminess.

What other vegetables can I add to this carbonara?

In addition to asparagus, you can add other vegetables such as peas, spinach, or mushrooms. If you like a heartier dish, try adding roasted cherry tomatoes or sautéed zucchini for extra flavor and texture.

How can I make the carbonara sauce creamier?

For a creamier sauce, you can add a bit more reserved pasta water to the egg mixture to achieve your desired consistency. Alternatively, you can stir in a spoonful of heavy cream or mascarpone cheese if you prefer an extra-rich sauce (though this would be less traditional).