Ingredients for Asparagus Carbonara
- 1 pound penne pasta
- 1 pound asparagus spears
- 3 large eggs
- 1 large egg yolk
- 4 ounces diced pancetta
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons butter
- freshly ground black pepper, to taste
- flat leaf parsley, chopped, for garnish (optional)
- salt, to taste
- 1/2 cup reserved pasta water
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How to Make Asparagus Carbonara
- Snap off the tough woody ends of the 1 pound asparagus and discard.
- Chop the asparagus into 1-1 1/2 inch lengths, cutting at an angle.
- Bring a large pot of salted water to a boil. Add the 1 pound penne pasta and cook for 10 minutes, or according to package directions, until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, bring a small saucepan of water to a boil. Add the asparagus and cook for 4-5 minutes, until tender-crisp. Drain and set aside.
- Meanwhile, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the 4 ounces diced pancetta and cook for 3-4 minutes, until crispy.
- Add the drained asparagus to the skillet and cook for 2 minutes, until heated through.
- In a medium bowl, whisk together 3 large eggs, 1 large egg yolk, freshly ground black pepper, 1/4 cup heavy cream, and 1/2 cup grated Parmesan cheese until smooth.
- Add the drained pasta to the skillet with the pancetta and asparagus. Stir to coat with the butter.
- Remove the skillet from the heat and immediately pour the egg mixture over the pasta, stirring constantly until the sauce is creamy and coats the pasta. Add a little reserved pasta water if the sauce is too thick.
- Serve immediately with extra Parmesan cheese and a big glass of wine.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
97g
Carbs
31g
