The Best Carbonara (Linguine Carbonara With Ricotta

Name: The Best Carbonara (Linguine Carbonara With Ricotta & Asparagus)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces pancetta, diced; 1 tablespoon olive oil; 8 ounces fettucine (can use linguine or spaghetti); 1/2 cup asparagus, diced into 1-inch pieces; 3 garlic cloves, minced; 1/2 cup peas (I used frozen); 1 cup ricotta cheese, room temperature; 3 large egg yolks, room temperature; 1 teaspoon lemon zest; 1 tablespoon lemon juice, fresh squeezed; 3/4 cup parmesan cheese; 1/4 cup minced basil

Servings: persons

2 ounces pancetta, diced
1 tablespoon olive oil
8 ounces fettucine (can use linguine or spaghetti)
1/2 cup asparagus, diced into 1-inch pieces
3 garlic cloves, minced
1/2 cup peas (I used frozen)
1 cup ricotta cheese, room temperature
3 large egg yolks, room temperature
1 teaspoon lemon zest
1 tablespoon lemon juice, fresh squeezed
3/4 cup parmesan cheese
1/4 cup minced basil

1
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup to 1.5 cups of pasta water.
2
Heat olive oil in a medium saucepan over medium high heat. Saute pancetta until browned and crisp. Remove pancetta with a slotted spoon to a plate covered with a paper towel. Reserve one tablespoon of bacon grease.
3
Saute asparagus and garlic in the one tablespoon bacon grease. Add peas until just warmed through. Remove from the heat.
4
Mix together the ricotta, egg yolks, basil, and lemon zest. Season with a bit of salt and 1 teaspoon of freshly ground black pepper.
5
When pasta is cooked, drain and place back into pot but off of heat.
6
Quickly whisk in 1/4 cup of warm pasta water into ricotta and egg mixture to temper and quickly add mixture to the pasta. Toss quickly so not to scramble the egg yolks.
7
Add parmesan cheese and lemon juice and toss to combine. Add pasta water by 1/4 cupfulls if sauce is too thick. Season with salt and pepper.
8
Serve with parmesan cheese and basil. Enjoy!

472

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 ounces pancetta, diced, 1 tablespoon olive oil, 8 ounces fettucine (can use linguine or spaghetti), 1/2 cup asparagus, diced into 1-inch pieces, and more.

Yes, The Best Carbonara (Linguine Carbonara With Ricotta & Asparagus) falls under the Pasta & Noodles 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!

The Best Carbonara (Linguine Carbonara With Ricotta & Asparagus)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions