Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 2/3 cup grated Parmesan cheese

  3. 3/4 pound spaghetti

  4. 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces

  5. 2 tablespoons extra-virgin olive oil

  6. 5 slices bacon, coarsely chopped

  7. 3 cloves garlic, finely chopped

  8. 1/4 cup dry white wine

  9. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Last week, I shared one of my favorite asparagus and pasta recipes , and now I'm going to show you another scrumptious seasonal secret. To give classic pasta carbonara a Spring makeover, I add chunks of asparagus! It's a simple step that provides a blast of fresh greenness to the pasta. Carbonara has long been one of my go-to staples and tossing in tender vegetables makes it taste lighter and healthier. For the quick and adaptable (use whatever veggies you have on hand) recipe, read more. In a large bowl, beat together the eggs and cheese.

  2. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking.

  3. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.

  4. 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.

  5. 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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