5 from 92 votes
Italian carbonara with asparagus
This Italian carbonara with asparagus is a pasta dish blending tender green asparagus and guanciale with a creamy sauce made from eggs and Pecorino Romano cheese. The asparagus is par-boiled and sautéed with guanciale and garlic to add fresh vegetable sweetness and savory richness. The sauce coats spaghetti, making a flavorful, textured dish with a balance of meat, cheese, and green vegetable notes.
Prep Time
25 mins
Cook Time
20 mins
Servings:
4
Calories:
791 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 791
% 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.