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Italian carbonara with asparagus
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5 from 45 votes

Italian carbonara with asparagus

This Italian carbonara with asparagus is made the same way as authentic carbonara but the addition of fresh green asparagus adds a fresh spring flavour and lots of nutrients.
Prep Time25 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: asparagus carbonara, asparagus pasta, authentic Italian pasta recipe, carbonara, guanciale
Servings: 4
Calories: 791kcal
Author: Jacqui

Ingredients

  • 320 g spaghetti (12 oz) or other pasta of your choice
  • 200 g guanciale (7oz) or pancetta
  • 300 g green asparagus (12oz) preferably fresh
  • 30 g Pecorino Romano (1oz) grated or just parmigiano
  • 30 g Parmigiano Reggiano (1oz) grated
  • 2 eggs (large) 1 separated 1 whole
  • 1-2 garlic cloves peeled
  • 1-2 tablespoon extra virgin olive oil.
  • salt for pasta and asparagus and to taste
  • freshly ground black pepper. to taste

Instructions

Prepare the ingredients

  • Wash the asparagus and break off the stems. If you bend asparagus, they will break in the right place naturally.  Cut off the very hard end of the stemss. Par-boilthe spears in salted water for just a minute. Remove from the water and then par-boil the stems for 2-3 minutes. Keep the water to cook the pasta in and cut the asparagus (spears and stalks) into small pieces.
  • Cut the guanciale or pancetta into cubes if necessary. Peel the garlic cloves. Beat the egg yolk and whole egg together and then add grated pecorino and/or parmigiano, salt and pepper. Beat again to incorporate cheese and eggs.

Cook and serve the asparagus carbonara

  • Sauté the guanciale or pancetta in a little olive oil. Guanciale requires less oil as the fat in it melts. Add the garlic cloves and sauté for a minute. Add the asparagus pieces and cook them with the guanciale and garlic for two to three minutes.
  • Re-boil the water used for the asparagus and then cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of cooking water and drain. Add the hot pasta to the asparagus, mix well and then add a little pasta cooking water.
  • Mix again over a medium heat, then remove the pan from the heat and add the eggs and cheese. Stir and mix continuously until the pasta is covered in a creamy sauce.If necessary, add a little more pasta cooking water.
  • Serve immediately with more grated cheese and freshly ground black pepper.

Nutrition

Calories: 791kcal | Carbohydrates: 64g | Protein: 25g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 676mg | Potassium: 377mg | Fiber: 4g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 4mg | Calcium: 217mg | Iron: 3mg