The carbonara pasta with asparagus is a tasty variation of the original carbonara. To make this recipe, the procedure and ingredients are the same as the traditional carbonara, to which I added wild asparagus that I sautéed in a pan with oil and onion. Easy to prepare, this first course is a celebration of flavors that will win everyone at the table!
Did you know that April 6 is Carbonara Day?
Also try:
Pasta carbonara with artichokes
Pasta carbonara with turnip tops
Pasta carbonara with zucchini – Vegetarian recipe
See the collection: Recipes with asparagus
Read the article Asparagus: beneficial properties and curiosities
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 4 oz guanciale (pork cheek)
- 2 egg yolks
- 1 cup grated pecorino
- to taste salt
- to taste pepper
- 5 oz wild asparagus
- to taste onion
- to taste extra virgin olive oil
Steps
To make the carbonara pasta with asparagus, wash the asparagus, dry them and trim off the woody ends of the stalks; then cut them in half lengthwise.
In a pan, gently sauté some chopped onion over low heat with a drizzle of extra virgin olive oil. Add the asparagus, pour in one tablespoon of hot water, season with salt and cook for 5 minutes.
Cut the guanciale into strips and brown it over medium heat without adding oil.
In a bowl, add the egg yolks, the pecorino and a pinch of pepper. Whisk with a whisk or a fork until you obtain a creamy mixture. If necessary, add one tablespoon of the pasta cooking water.
Cook the pasta in plenty of boiling salted water; once cooked (preferably al dente) drain it and add it to the pan with the asparagus. Toss in the pan, add the guanciale and mix the pasta with the sauce.
Remove the pasta from the heat and add the yolk and pecorino cream. Combine the pasta with the cream; if it seems too dry, add one tablespoon of the pasta cooking water.
Serve and enjoy!
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