Asparagus and Spring Greens Carbonara Recipe

Name: Asparagus and Spring Greens Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spinach noodles; 14 ounce dried morel; 1 tablespoon olive oil; 1 tablespoon butter; 1 small onion, diced; 3 garlic cloves, minced; 1 lb asparagus (rough ends discarded then cut asparagus into 1/2-1/4 inch pieces); 2 tablespoons fresh garlic chives, sliced; 4 cups chopped fresh tender greens (dandelion, sorrel, spinach); 12 ounces fire roasted red peppers, diced; salt and pepper; 1 pinch red pepper flakes; 2 12 ounces parmigiano-reggiano cheese, grated; 4 eggs, whisked; 2 tablespoons chopped fresh parsley

Servings: persons

1 lb spinach noodles
14 ounce dried morel
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
3 garlic cloves, minced
1 lb asparagus (rough ends discarded then cut asparagus into 1/2-1/4 inch pieces)
2 tablespoons fresh garlic chives, sliced
4 cups chopped fresh tender greens (dandelion, sorrel, spinach)
12 ounces fire roasted red peppers, diced
salt and pepper
1 pinch red pepper flakes
2 12 ounces parmigiano-reggiano cheese, grated
4 eggs, whisked
2 tablespoons chopped fresh parsley

1
Cook noodles according to package directions.
2
Soak morels in 1 cup hot water for 5 minutes.
3
then strain saving liquid discarding any sandy grit.
4
Slice large morels leave little ones whole.
5
In a large pan/pot heat oil and butter and saute onion for 5 minutes.
6
Add garlic, asparagus, garlic chive or regular chives, and morels and saute for 5 minutes.
7
Add the greens and the hot broth from the mushrooms stir to wilt.
8
Toss in fire roasted peppers.
9
Season with salt, pepper and red pepper flakes, remember to go easy on the salt because the cheese is salty.
10
Mix the cheese and eggs together.
11
Toss in the hot cooked noodles into the veggies.
12
Immediately stir in the egg mixture to coat the noodles and let cook and coat all the ingredients.
13
Toss in fresh parsley.
14
Plate immediately topping with cheese and fresh cracked pepper.

1011

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb spinach noodles, 14 ounce dried morel, 1 tablespoon olive oil, 1 tablespoon butter, and more.

Yes, Asparagus and Spring Greens Carbonara falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus and Spring Greens Carbonara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions