Description
A spring-bright twist on classic carbonara with crisp asparagus and velvety cheese sauce.
Ingredients
Scale
- 300 g dried penne
- 350 g asparagus, trimmed
- 4 large eggs (yolks only)
- 50 g pecorino or parmesan, finely grated
- Extra pecorino/parmesan for serving
- 4 strips turkey bacon or pancetta, diced
- 1 tbsp olive oil
- Black pepper & pinch of salt
Instructions
- Cook penne in salted boiling water until al dente; reserve ½ cup pasta water.
- Snap the woody ends off asparagus, slice into 3–4 cm pieces, and blanch for 2–3 minutes.
- Whisk egg yolks with grated cheese and generous black pepper.
- Pan-fry bacon with olive oil until crisp; add the asparagus and sauté 1 minute.
- Add drained pasta to the pan, toss, and remove from heat so it slightly cools.
- Pour in the egg-cheese mixture, tossing quickly to create a creamy sauce; loosen with pasta water as needed.
- Serve immediately with extra cheese, cracked pepper, and asparagus on top.
Notes
- For a vegetarian option, omit the bacon and use a plant-based alternative.
- Adjust the amount of black pepper according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 180 mg