Last week, I shared one of my favorite asparagus and pasta recipes, and now I'm going to show you another scrumptious seasonal secret. To give classic pasta carbonara a Spring makeover, I add chunks of asparagus! It's a simple step that provides a blast of fresh greenness to the pasta. Carbonara has long been one of my go-to staples and tossing in tender vegetables makes it taste lighter and healthier. For the quick and adaptable (use whatever veggies you have on hand) recipe,


Asparagus Carbonara

Asparagus Carbonara


  1. 2 large eggs
  2. 2/3 cup grated Parmesan cheese
  3. 3/4 pound spaghetti
  4. 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
  5. 2 tablespoons extra-virgin olive oil
  6. 5 slices bacon, coarsely chopped
  7. 3 cloves garlic, finely chopped
  8. 1/4 cup dry white wine
  9. Salt and pepper


  1. In a large bowl, beat together the eggs and cheese.
  2. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking.
  3. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
  4. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute.
  5. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Serves 4.

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