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How to Make Asparagus Carbonara - A Step-by-Step Guide

Asparagus Carbonara is a delicious twist on the classic Italian pasta dish, Carbonara. This recipe combines the creamy richness of traditional Carbonara with the fresh, crisp flavor of asparagus, creating a dish that is both comforting and refreshing. Perfect for springtime, this dish is sure to become a new favorite in your recipe repertoire.

Asparagus is a wonderful vegetable to use in Carbonara as it adds a unique crunch and flavor to the dish. When cooked properly, asparagus has a...

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Ingredients

  • 1 (8 ounce) package spaghetti
  • 4 slices center-cut bacon, chopped into 1/2-inch slices
  • 1 ½ cups thin asparagus, cut into 1 1/2-inch lengths
  • 1 large clove garlic, minced
  • ½ cup finely grated Parmesan cheese, divided
  • 3 egg yolks, at room temperature
  • ½ cup plain fat-free Greek yogurt
  • salt and freshly ground black pepper
  • 2 tablespoons fat free half-and-half
  • ¼ cup freshly chopped parsley

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
  • Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
  • Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
  • Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
  • Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.

    • Nutrition

    372 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 173mg
    • Sodium: 434mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 20g
    • Vitamin C: 8mg
    • Calcium: 167mg
    • Iron: 4mg
    • Potassium: 345mg

    Categories

    Pasta recipes
    Bacon recipes
    Egg recipes
    Cheese recipes
    Asparagus recipes