Italian carbonara with asparagus
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Servings
4
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Calories
791 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Italian carbonara with asparagus
Description
Italian carbonara with asparagus integrates classic ingredients like guanciale and Pecorino Romano cheese alongside green asparagus to add freshness and texture to the pasta. The asparagus stems and spears are par-boiled separately to ensure tenderness without overcooking, then sautéed with garlic and the rendered fat from guanciale. This creates a base with aromatic and pork flavor elements.
The carbonara sauce is made by beating a whole egg and egg yolk with grated cheese, salt, and black pepper to form a creamy mixture. The cooked pasta is combined with the asparagus and guanciale mixture, then coated with the egg and cheese sauce to achieve a silky texture. The sauce gently cooks with the residual heat, creating a classic carbonara creamy finish without scrambling the eggs.
This dish offers a balanced combination of savory pork richness, fresh vegetable tenderness, and cheese-based creaminess. It serves well as a main course, showcasing seasonal asparagus and traditional carbonara components.
Ingredients
- 320 g spaghetti or other pasta of your choice, 12oz
- 200 g Guanciale or pancetta, 7oz
- 300 g green asparagus preferably fresh, 12oz
- 30 g Pecorino Romano cheese grated or just parmigiano, 1oz
- 30 g Parmigiano Reggiano cheese grated, 1oz
- 2 egg 1 separated 1 whole, large
- 1-2 garlic peeled, cloves
- 1-2 tablespoon extra virgin olive oil
- salt for pasta and asparagus and to taste
- black pepper to taste, freshly ground
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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 791 kcal
% Daily Value*
| Calories | 791kcal | 40% |
| Carbohydrates | 64g | 21% |
| Protein | 25g | 50% |
| Fat | 48g | 74% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 148mg | 49% |
| Sodium | 676mg | 28% |
| Potassium | 377mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 217mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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