Asparagus and Pancetta Carbonara
Creamy, Savory, and Perfectly Balanced with Seasonal Asparagus
This Asparagus Carbonara reinvents the Roman classic by adding fresh asparagus to the traditional mix of pancetta, egg, and Parmesan. The result is a creamy, savory dish that brings a bright, springtime twist to an Italian favorite.
Classic Carbonara with Pancetta & Asparagus – 30-Minute Easy Carbonara Recipe
DifficultyEasy
Servings4
Prep time10 minutes
Cook time20 minutes
Total time30 minutes
Ingredients:
For the Pasta:
- 12 oz spaghetti, (or any preferred pasta)
- Salt, (for the pasta water)
For the Pancetta & Asparagus:
- 6 oz pancetta, (diced)
- 1 bunch asparagus, (trimmed and cut into 1-inch pieces)
- 1 tablespoon olive oil
For the Carbonara Sauce:
- 4 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup Pecorino Romano cheese, (grated)
- Freshly ground black pepper, (to taste)
- Salt, (to taste)
Instructions:
- 1
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente (about 8-10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
- 2
Prepare the Pancetta and Asparagus:
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes.
- Add the asparagus pieces and cook for another 4-5 minutes until the asparagus is tender but still crisp. Remove from heat and set aside.
- 3
Make the Carbonara Sauce:
- In a large bowl, whisk together the eggs, Parmesan, Pecorino Romano, black pepper, and a pinch of salt. Set aside.
- 4
Combine Pasta, Pancetta, Asparagus, and Sauce:
- Add the drained pasta to the skillet with the pancetta and asparagus. Toss to combine.
- Gradually pour the egg mixture over the pasta while tossing constantly to coat the pasta evenly. The residual heat from the pasta and skillet will cook the eggs, forming a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
- 5
Serve:
- Serve the carbonara immediately, garnished with additional Parmesan, freshly ground black pepper, and a sprinkle of parsley, if desired.
Equipment
Recipe Notes & Variations:
Substitutions:
- Vegetarian Option: Replace the pancetta with sautéed mushrooms for a vegetarian version.
- If you don’t have Pecorino Romano, use extra Parmesan or a different hard cheese of your choice.
Pro Tips:
- Toss quickly when adding the egg mixture to avoid scrambling the eggs.
- For extra creamy carbonara, add a splash of cream (though this is not traditional, it can enhance the richness).
- Reserve pasta water: Always save a cup of pasta water to adjust the consistency of the sauce.
FAQs:
Can I use bacon instead of pancetta?
- Yes! Bacon can be used in place of pancetta, though it will have a stronger flavor.
Can I make carbonara in advance?
- Carbonara is best served immediately, as the sauce can separate if stored. However, you can cook the pasta and pancetta ahead of time, then toss with the egg mixture when ready to serve.
Storage & Reheating Instructions:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed.
Nutrition
| Calories | 500 |
| Carbohydrates | 48g |
| Cholesterol | 160mg |
| Fat | 25g |
| Fiber | 2g |
| Protein | 23g |
| Saturated Fat | 9g |
| Sodium | 780mg |
| Sugar | 3g |
| Trans Fat | 0g |
| Unsaturated Fat | 15g |
History, Evolution, and Inspiration
Carbonara is one of Italy’s most beloved pasta dishes, originating from Rome. Traditionally made with egg, cheese, pancetta, and pepper, it’s a comforting and satisfying meal. The recipe has evolved over time, with variations incorporating different ingredients like vegetables or cream. In this version, we add asparagus, giving the classic carbonara recipe a fresh, springtime twist. The earthy asparagus pairs wonderfully with the salty pancetta and creamy egg sauce.
The Art of Cooking Parts of the Recipe
The beauty of pancetta carbonara lies in its simplicity, yet the technique is key. The eggs form a luxurious sauce, but it’s crucial to toss the pasta quickly with the hot pancetta and asparagus to avoid scrambling the eggs. The combination of the cheese and pasta water makes the sauce silky and smooth, coating every strand of pasta.
Interesting Things About the Recipe
This spring carbonara is perfect for the season, utilizing fresh asparagus that adds a crisp, green contrast to the richness of the sauce. It’s the perfect family pasta recipe, easy enough for a weeknight but elegant enough for a dinner party. Plus, with only 30 minutes of cooking time, this quick carbonara dinner is sure to become a favorite.
Overview of the Parts of the Recipe
- Pasta: The base of any great carbonara, creating the perfect vehicle for the creamy sauce.
- Pancetta & Asparagus: The combination of crispy pancetta and tender asparagus adds a savory bite that balances the rich sauce.
- Carbonara Sauce: A velvety blend of eggs, Parmesan, and Pecorino Romano, creating the iconic creamy texture.
What Occasions It’s Good For
- Dinner parties: Impress guests with this flavorful and creamy pasta.
- Family meals: A simple and satisfying dinner for the whole family.
- Spring gatherings: Celebrate the season with this vibrant and fresh asparagus carbonara.
Why It’s the Perfect Recipe
This classic pasta recipe strikes the perfect balance between indulgence and freshness, thanks to the rich carbonara sauce and seasonal asparagus. It’s a dish that can be prepared quickly yet feels luxurious enough to be served on special occasions.
