Description
Creamy, comforting, and quick to prepare, this asparagus carbonara combines tender pasta, fresh asparagus, and a silky egg-Parmesan sauce. Perfect for weeknight dinners or special occasions.
Ingredients
12 oz spaghetti or fettuccine
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 large eggs
½ cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
¼ teaspoon black pepper (or to taste)
Salt, to taste
Optional: chopped parsley for garnish
Optional: 2 oz pancetta (omit for vegetarian)
Instructions
1. Cook pasta according to package instructions. Reserve ½ cup of pasta water and drain the rest.
2. In a skillet, heat olive oil over medium heat. Add asparagus and cook 3–4 minutes until tender-crisp. If using pancetta, cook until lightly browned.
3. Add garlic to the skillet and sauté for 30 seconds until fragrant. Remove from heat.
4. In a small bowl, whisk together eggs, Parmesan, and black pepper.
5. Add hot pasta to the skillet with asparagus (and pancetta if using) and toss to combine.
6. Pour the egg and Parmesan mixture over the pasta, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time until desired consistency is reached.
7. Season with salt, sprinkle with parsley, and serve immediately.
Notes
Use spaghetti, fettuccine, or other long pasta.
For extra creaminess, add a splash of milk or cream (optional).
Substitute asparagus with zucchini, peas, or spinach.
Cook eggs off the heat to prevent scrambling.
Garnish with toasted breadcrumbs for added crunch.
Best enjoyed fresh for creamy texture.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Main Course
- Method: Boil / Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 110mg