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, 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.
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.
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.
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.
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.
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