Asparagus Carbonara Recipe

Name: Asparagus Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces penne pasta; 4 -6 ounces fresh asparagus spears; 2 large eggs, plus; 2 large egg yolks; 4 ounces pancetta, cubed; 4 tablespoons freshly grated parmesan cheese; 4 tablespoons double cream (heavy); 2 -3 tablespoons butter; 1/2 teaspoon fresh ground black pepper; 2 tablespoons chopped flat leaf parsley

Servings: persons

1
Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle.
2
Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente.
3
Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain.
4
Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes.
5
Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together.
6
As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture.
7
Serve with extra parmesan and a big glass of wine -- .

851

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 8 ounces penne pasta, 4 -6 ounces fresh asparagus spears, 2 large eggs, plus, 2 large egg yolks, and more.

Yes, Asparagus 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 Carbonara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions