Spaghetti alla Carbonara is a wonderful dish to serve when your refrigerator is almost empty because most people have bacon and eggs on hand at all times. The beaten eggs are cooked by the hot spaghetti and coat the pasta to make a creamy sauce. It is quick and easy and fun to make. Everyone adores this dish!
Serve this with a green salad and a loaf of Italian or French bread and “presto!” You have a festive Italian dinner ready in minutes.
Legend has it that the name Carbonara comes from the Chimney-Sweeps of Rome who are said to have created this dish many years ago. Others say the name originated from charcoal (carbone) makers who lived in the mountains.
Spaghetti alla Carbonara con Asparagi
1 pound asparagus (about 2 small bunches)
6 ounces thickly sliced bacon, cut into ½-inch pieces
1 medium yellow onion, cut into thin slices
6 large organic eggs
1½ cups freshly grated Parmigiano Reggiano (about 5 oz)
1 pound dried spaghetti
3 teaspoons fresh thyme, minced
Salt and freshly cracked black pepper
Serves 4 to 6.
Cut off asparagus tips and slice stalks diagonally into 1-inch pieces.
Bring a large pot of salted water to a boil, and cook the asparagus stalks until they are tender. When the stalks are tender, transfer them with a slotted spoon to a bowl filled with ice water. Once cooled, remove with a slotted spoon and drain in a colander. Set aside.
In a heavy skillet, cook bacon until almost done, then add onions and cook on medium-high heat until the onions brown and begin to caramelize about 10 minutes. Set aside.
Bring large pot of water to a boil, add a tablespoon of salt, and cook the spaghetti until al dente, about 10 minutes.While the spaghetti is cooking, in a large bowl, beat the eggs and then add about ¼ cup of cheese. Grind a generous amount of black pepper into the eggs and stir to incorporate.
Dip a cup of water out of the pasta pot and set aside. Drain spaghetti in a colander. Then, replace the spaghetti in the large pot. Add the egg mixture and toss with tongs to coat. The hot spaghetti will cook the eggs. Next, add the bacon and onions (with or without the bacon grease) and toss to combine. Add ¾ cup grated cheese and toss again. Finally, add the asparagus and toss. Add a little of the pasta water to loosen the pasta if it is too dry. Taste and season as necessary with salt.
Place the spaghetti in a large heated serving dish and sprinkle with the thyme.
Serve immediately and pass the remaining ½ cup of Parmigiano to be sprinkled over the spaghetti once it is served.
Subscribe today for free to receive our weekly update and never miss an article.