If you are one of those who have trouble revisiting classic recipes like carbonara, perhaps this is the idea carbonara with asparagus it won’t convince you, but we invite you to try it before a categorical no because it might surprise you. After all, we are in full asparagus season, a fresh and spring vegetable that really cannot be missing from our table.

The tradition of carbonara

We have talked about carbonara in many articles because it is a first course of Italian cuisine that is now famous and loved all over the world. It’s not easy to prepare a good carbonara, especially if you continue to use bacon instead of bacon. If you want to delve deeper into the topic, also read The secrets of Roscioli’s carbonara and we are sure that at the end you will have all the information necessary to bring a standing ovation-worthy first course to the table.

Carbonara with asparagus

What we want to propose to you is one perfect revisitation in this season of the classic carbonara because it includes the addition of asparagus which with the bacon and pecorino is out of this world. There would also be a vegetable-only variant, without bacon, but still with eggs and therefore not suitable for vegans. Choose your favourite.

Carbonara with asparagus, the recipe

Ingredients

• 350 g of spaghetti
• 250 g of asparagus
• 120 g of bacon
• 30 g of pecorino romano
• 20 g of grated parmesan or parmesan
• 2 large egg yolks
• salt
• pepper

Method

1. First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
2. Let the diced bacon sweat in the pan and once browned, set it aside and cook the knife-cut asparagus in the same fat, adding a drizzle of oil.
3. Drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
4. Separately, beat the egg yolks with the pecorino, parmesan and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus and bacon, turn off the heat and add the eggs. If necessary, add cooking water.
5. Complete with more pecorino and serve immediately.

How to make carbonara with asparagus without bacon

Ingredients

• 400 g of tortiglioni
• 500 g of asparagus
• 5 egg yolks
• 100 g of grated pecorino
• extra virgin olive oil
• salt
• pepper

Method

1. First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
2. Cook the asparagus cut with a knife in a pan with a drizzle of oil, drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
3. Separately, beat the egg yolks with the pecorino and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus, turn off the heat and add the eggs. If necessary, add cooking water.
4. Complete with more pecorino and serve immediately.