Asparagus and Bacon Carbonara is a tasty and simple first course to prepare, perfect for serving at a lunch or dinner with friends and family. If you have never tried it, I suggest you do because it will make your mouth water.
It is simply an alternative to the classic carbonara pasta, in which I used asparagus and bacon instead of guanciale. To be honest, the recipe was initially intended to use guanciale, but alas, I couldn’t find it. So, I replaced it with smoked bacon. The rest of the ingredients will obviously be egg yolks and pecorino.
For the pasta, I chose fusilli, but you can easily use another type you prefer. Also, for a vegetarian result, you can omit the bacon, cooking the asparagus in a pan with oil and adding a little pasta water to facilitate cooking. Curious to find out how to prepare it? Then read the recipe, because the Asparagus and Bacon Carbonara will be ready in a click!
If you are interested in other first courses, also read:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
- Energy 384.76 (Kcal)
- Carbohydrates 27.78 (g) of which sugars 1.58 (g)
- Proteins 19.08 (g)
- Fat 22.00 (g) of which saturated 7.57 (g)of which unsaturated 8.38 (g)
- Fibers 2.89 (g)
- Sodium 2,123.57 (mg)
Indicative values for a portion of 267 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pasta
- 8.5 oz asparagus (fresh, weight of already cleaned vegetables)
- 1.4 tbsp extra virgin olive oil
- 3.5 oz smoked bacon
- 4 egg yolks
- 1/3 cup pecorino cheese
- salt (to taste)
- pepper (to taste)
Tools
- High-sided saucepan
- Pan
- Bowl
- Cutting board
- Knife
Steps
First, clean the asparagus. Wash them very well under water and cut off the woodiest part of the stem, which should not be discarded, but can be used to make a good vegetable broth. Then cut the remaining part of the asparagus into slices, leaving the tips whole.
Set aside the cleaned asparagus and brown the bacon in a pan with oil. Meanwhile, also cook the pasta in plenty of salted water. As soon as the bacon is golden, remove it from the pan leaving the fat inside. Add the asparagus you set aside, season with salt and pepper, and cook for 10 minutes over low heat with the lid on, stirring occasionally and adding a little pasta cooking water if necessary.
Next, separate the egg whites from the yolks and place the yolks in a bowl. Add the pecorino, salt, and pepper and a couple of tablespoons of pasta cooking water. Add it little by little and stir until you get a thick cream.
Once the asparagus is cooked, add the browned bacon and the pasta. Sauté on the fire for a few moments, stirring, then transfer to the bowl with the egg cream.
Stir again and serve. The carbonara with smoked bacon and asparagus is ready!
Storage and Tips for Asparagus and Bacon Carbonara
Carbonara is best enjoyed immediately to maintain its creaminess. Alternatively, it can be stored in the refrigerator for 2 or 3 days in a container with a lid.
FAQ Questions and Answers for Asparagus and Bacon Carbonara
Can I replace bacon with guanciale?
Yes, you can replace bacon with guanciale or speck if you prefer.
