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Creamy Asparagus Carbonara Recipe with Crispy Pancetta

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A quick and fuss-free creamy carbonara featuring tender asparagus and crispy pancetta, perfect for a comforting weeknight meal with a fresh spring twist.

Ingredients

Scale
  • 12 oz (340 g) spaghetti or fettuccine
  • 1 bunch fresh asparagus (about 8 oz or 225 g), woody ends trimmed and cut into 1-inch pieces
  • 6 oz (170 g) pancetta, diced
  • 3 large eggs, room temperature
  • 1 cup (100 g) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Reserve 1 cup (240 ml) pasta water before draining.
  2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add diced pancetta (6 oz/170 g) and cook, stirring occasionally, until crispy and golden brown, about 5-7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate and set aside. Leave pancetta fat in the pan.
  3. Add asparagus pieces and minced garlic (2 cloves) to the skillet. Sauté gently over medium heat for 3-4 minutes until asparagus is tender but still bright green and crisp. Avoid overcooking to keep that fresh snap.
  4. In a mixing bowl, whisk together 3 large eggs and 1 cup (100 g) freshly grated Parmesan cheese. Add a generous pinch of freshly ground black pepper.
  5. Return cooked pancetta to skillet, stirring to combine with asparagus. Remove skillet from heat to avoid scrambling the eggs later.
  6. Drain pasta and immediately add to the skillet with pancetta and asparagus. Toss gently to combine.
  7. Slowly pour the egg and cheese mixture over the hot pasta, tossing continuously. The residual heat will gently cook the eggs, forming a creamy sauce. If the sauce feels too thick, add reserved pasta water a little at a time to loosen until silky and smooth.
  8. Season with additional black pepper and salt if needed. Serve immediately with extra Parmesan sprinkled on top.

Notes

Work quickly when combining eggs and pasta to prevent scrambling. Remove skillet from heat before adding egg mixture. Reserve pasta water to loosen sauce as needed. Use room temperature eggs for best results. Avoid overcooking asparagus to keep it tender-crisp. Season lightly at first due to saltiness from pancetta and Parmesan.

Nutrition

Keywords: carbonara, asparagus, pancetta, creamy pasta, quick dinner, weeknight meal, Italian pasta, spring recipe

Find it online: https://zorbmeal.com/creamy-asparagus-carbonara-recipe-with-crispy-pancetta-easy-and-perfect/