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Spaghetti alla Carbonara
Food and Wine

Spaghetti alla Carbonara con Asparagi

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

Ingredients: 

  • 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.

Directions:

1. Cut off asparagus tips and slice stalks diagonally into 1-inch pieces.

Spaghetti alla Carbonara - asparagus tips

2. 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 to a bowl filled with ice water with a slotted spoon. Once cooled, remove with a slotted spoon and drain in a colander. Set aside.

3. In a heavy skillet, cook bacon until almost done, then add onions and cook on medium-high heat for about 10 minutes until the onions brown and begin to caramelize. Set aside.

Spaghetti alla Carbonara - chopped bacon

4. Bring a 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 add about ¼ cup of cheese. Grind a generous amount of black pepper into the eggs and stir to incorporate.

5. Dip a cup of water out of the pasta pot and set it 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.

6. Place the spaghetti in a large heated serving dish and sprinkle it with thyme.

7. Serve immediately and pass the remaining ½ cup of Parmigiano to be sprinkled over the spaghetti once it is served.

Spaghetti alla Carbonara

Don’t forget the vino.

This delicious dish covers all the bases – it’s easy to make, filled with flavor, and sure to delight even the most finicky palette. Take it a step further and pair it with a tasty wine to round out the meal and make it even more savory. I typically like a glass of red wine when I’m eating pasta, but in this instance, I’m actually going to recommend you consider a nice crisp, dry white wine. I prefer a fresh Pinot Grigio, and one of my favorites is Santa Margherita Pinot Grigio, which is reasonably priced and tastes amazing. 

Santa Margherita Pinot Grigio

Also, if you’ve ever wondered about the quality of wines in a can, check out this fun taste test (and video) review put on by the Prime Women team. 

SPAGHETTI ALLA CARBONARA CON ASPARAGI RECIPE

 

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Yield: 6

Spaghetti alla Carbonara con Asparagi

Shrimp and Scallops Spaghetti with Fresh Mozzarella

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.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

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 to a bowl filled with ice water with a slotted spoon. 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 for about 10 minutes until the onions brown and begin to caramelize. Set aside.

Bring a 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 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 it 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 it with thyme.

Serve immediately and pass the remaining ½ cup of Parmigiano to be sprinkled over the spaghetti once it is served.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 448Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 236mgSodium: 1111mgCarbohydrates: 32gFiber: 3gSugar: 3gProtein: 29g

Nutrition information is an estimate.

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