The pasta carbonara with asparagus is a delicious twist on the original carbonara recipe. To make this recipe, the procedure and ingredients are the same as the traditional carbonara, to which I added wild asparagus cooked in a pan with oil and onion. Easy to make, this main course is a burst of flavor that will win everyone over at the table!
Did you know that April 6 is Carbonara Day?
Also try:
Artichoke Carbonara
Turnip Greens Carbonara
Zucchini Carbonara – Vegetarian Recipe
See the collection: Recipes with Asparagus
Read the article Asparagus: Benefits and Curiosities
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 3.5 oz pork jowl
- 2 egg yolks
- 3.5 oz grated pecorino
- to taste salt
- to taste pepper
- 5.3 oz wild asparagus
- to taste onion
- to taste extra virgin olive oil
Steps
To make the pasta carbonara with asparagus, wash the asparagus, dry them, and clean them by removing the ends of the stems; then cut them in half lengthwise.
In a pan, sauté chopped onion over low heat with a drizzle of extra virgin olive oil. Add the asparagus, a tablespoon of hot water, salt, and cook for 5 minutes.
Cut the pork jowl into strips and brown them over medium heat without adding oil.
In a bowl, combine the egg yolks, pecorino, and a pinch of pepper. Mix with a whisk or fork until creamy. If necessary, add a tablespoon of pasta cooking water.
Cook the pasta in plenty of boiling salted water; once cooked (preferably al dente), drain it and put it in the pan with the asparagus. Sauté over heat, add the pork jowl, and combine the pasta with the sauce.
Remove the pasta from the heat and add the yolk and pecorino cream. Mix the pasta with the cream; if the cream is too dry, add a tablespoon of pasta cooking water.
Serve and enjoy your meal!
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