Pasta Carbonara with Asparagus, Pancetta & Lemon He

Name: Pasta Carbonara with Asparagus, Pancetta & Lemon Herb Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Egg Noodles; 13 pounds Pancetta, Finely Diced; 4 cloves Garlic, Minced; 1/2 cups Dry White Wine; 1 pound Asparagus, Tough Ends Trimmed Off Then Cut Into 1-inch Pieces On An Angle; 2 Tablespoons Butter; 1 cup Italian Breadcrumbs; 1 whole Lemon, Zested; 3 Egg Yolks; 1 cup Freshly Grated Parmesan Cheese; Salt And Pepper, to taste

Servings: persons

1 pound Egg Noodles
13 pounds Pancetta, Finely Diced
4 cloves Garlic, Minced
1/2 cups Dry White Wine
1 pound Asparagus, Tough Ends Trimmed Off Then Cut Into 1-inch Pieces On An Angle
2 Tablespoons Butter
1 cup Italian Breadcrumbs
1 whole Lemon, Zested
3 Egg Yolks
1 cup Freshly Grated Parmesan Cheese
Salt And Pepper, to taste

1
1.
2
Bring a large pot of water to a boil and season with salt.
3
2.
4
In a large skillet, over medium-high heat, add the pancetta and cook for about 3 minutes.
5
Then add in the garlic and cook for an additional 1-2 minutes.
6
Add in the wine and reduce the heat to low.
7
3.
8
While its reducing, you can go ahead and add your egg noodles into the pot of boiling water.
9
Cook the noodles according to the instructions on the package.
10
When pasta is halfway done, add in the asparagus to cook them together.
11
Once finished, drain pasta and asparagus, while reserving 1 cup of the pasta water.
12
Set pasta, asparagus and water aside.
13
4.
14
In a microwave safe bowl, melt 2 tablespoons of butter (melt it in the microwave, heating for a few seconds at a time until melted).
15
Then add in the breadcrumbs and lemon zest.
16
Stir until all combined and breadcrumbs are moistened.
17
Set aside.
18
5.
19
Lightly beat the egg yolks in a small bowl and set aside.
20
6.
21
Now, you can add the pasta and asparagus into the skillet with the sauce.
22
Toss around and then add in the egg yolks.
23
Turn off the heat and toss for 1 minute, adding in the reserved pasta water slowly to thin out the mixture.
24
Stir in cheese.
25
Season with salt and pepper, to taste.
26
7.
27
Divide up the pasta in bowls and top with lemon breadcrumbs.
28
Adapted from Rachael Rays Carbonara Style Tagliatelle with Grilled Asparagus and Lemon Herb Breadcrumbs recipe.

809

kcal

Calories

Fat

110

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 11 ingredients. The key ingredients include: 1 pound Egg Noodles, 13 pounds Pancetta, Finely Diced, 4 cloves Garlic, Minced, 1/2 cups Dry White Wine, and more.

Yes, Pasta Carbonara with Asparagus, Pancetta & Lemon Herb Breadcrumbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pasta Carbonara with Asparagus, Pancetta & Lemon Herb Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions