This asparagus carbonara is going to be your new favorite pasta dish – it has tender pasta coated in a silky sauce made of eggs and grated parmesan cheese. Pair that with crispy bason, and roasted asparagus for a fresh and vibrant dish.
Spaghetti Carbonara is one of our family favorites. This fresh spring version is a delicious twist with extra color and flavor.
It’s a simple weeknight dinner, made with only a few ingredients. It’s got a rich flavor, and will be a perfect new recipe to add to your family’s dinner menu.
What is carbonara?
Pasta carbonara is pasta coated in a simple sauce that is typically made of eggs, pecorino Romano, and black pepper, paired with guanciale or pancetta.
The egg based sauce is cooked by mixing it with the hot spaghetti pasta.
For this asparagus carbonara I use bacon instead of pancetta, parmesan cheese instead of Romano, and have a few other delicious mix ins.
Asparagus Carbonara Ingredients:
This is a quick overview of the ingredients you’ll need for this Asparagus Carbonara Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- fresh asparagus – I love making this in the spring when asparagus is inexpensive. I don’t recommend using pre-cooked, or frozen asparagus
- garlic cloves – mince them into fine pieces, or used pre minced garlic instead
- olive oil
- salt and pepper
- large eggs – let your eggs sit at room temperature for a bit so they’ll mix well into your sauce.
How to make Asparagus Carbonara Pasta?
- Add the asparagus, mushrooms, and garlic to a medium bowl and toss them together. Add the olive oil, and salt and pepper and toss them together to coat. Spread the mixture over a baking sheet then bake in the oven until the vegetables are tender. Cook the bacon in a large skillet.
- Add the raw egg to a small mixing bowl, and whisk them together, then stir in the parmesan cheese, salt and pepper, and parsley. Set the bowl aside.
- Cook the pasta in a large pot of water, according to the package directions, until al dente. Scoop out 1/4 cup of the pasta water, and drain out the rest.
- Add the reserved pasta water, egg mixture into the pasta and stir it into the hot pasta to coat the mixture and cook the eggs. Stir in the roasted vegetable mixture, and the cooked bacon. Serve hot with extra Parmesan on top.
Tips and Tricks:
- Use freshly grated Parmesan cheese, not the stuff in the shaker can, and not pre-shredded parmesan from the store either.
- Do not mix the noodles and sauce over the heat. Move the pot off the burner, then immediately add in the egg sauce and mix it into the noodles.
This pasta is best enjoyed immediately when it’s prepared. If you need to store it, transfer it into an airtight container and store it in the fridge for 3 days.
Frequently Asked Questions:
Are the eggs in carbonara sauce safe to eat?
It is not recommended to serve partially cooked egg to the elderly, children, or anyone pregnant. The eggs are cooked in the heat of the pasta to just below the scrambling point so they have not reached the food safe temperature for eggs.
You can use pasteurized eggs to prevent any risk, if you are worried about it.
Can I use another type of cheese?
Any hard Italian cheese should work well for this sauce. You can use Pecorino Romano, or Parmesan, or a combination of the two. This asparagus carbonara pasta mixes an Italian classic with the essence of spring. It’s a delirious new version of carbonara that I just know you will love
More Pasta Recipes:
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- 8 oz asparagus (washed and cut into bite size pieces)
- 4 oz mushrooms (quartered)
- 3 cloves garlic (cut finely)
- 1 TBS olive oil
- 2 tsp Kosher salt (divided)
- 1 tsp black pepper (divided)
- 2 eggs
- 3/4 cup shredded Parmesan cheese
- 1 TBS fresh parsley (snipped)
- 8 oz spaghetti noodles
- 6 strips bacon (cooked and broken into bite size)
- Preheat the oven to 400 degrees.
- In a medium bowl put the asparagus, mushrooms, and garlic, and toss them together. Pour the olive oil over the top, and sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Spread the mixture over a cookie sheet. Bake for 25 minutes, rotating half way through, until the vegetables are tender.
- Crack the eggs into a small bowl and whisk them gently.
- Add the Parmesan cheese, remaining salt and pepper, and parsley, and mix them into the eggs. Set the eggs aside.
- In a large pot cook the pasta according to the directions on the package.
- Remove 1/4 cup of the pasta water, and drain the rest out of the pot.
- Add the pasta water, and the egg mixture to the pasta, and stir it together to coat the pasta in the egg mixture, and slowly cook the egg sauce.
- Add the roasted asparagus, mushroom, and bacon into the pasta, and stir it all together.
- Serve with additional salt and pepper, and Parmesan cheese if desired.
This asparagus carbonara was first posted on March 18, 2015. The photos and blog text were updated for clarity on October 11, 2023.