Asparagus Carbonara

Asparagus Carbonara

Photo by slane2

  • Prep Time


  • Total Time


  • Servings



  • 2

    large eggs

  • cup grated Parmesan cheese

  • ¾

    pound spaghetti

  • 1

    bunch asparagus, cut into 2-inch pieces

  • 2

    tablespoons extra-virgin olive oil

  • 5

    slices bacon, coarsely chopped

  • 3

    cloves garlic, finely chopped

  • ¼

    cup dry white wine

  • Salt and pepper


In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat. 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. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.


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