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Recipe: Asparagus Fettuccine Carbonara

Rank: Easy

Time execution: 30 min

Can be served for: 4 persons


  • Kosher salt and freshly ground black pepper

  • 2 cup grated Parmesan, plus more for serving, optional

  • 3 large egg yolks

  • 2 pound jumbo asparagus

  • 8 ounces fettuccine

  • 6 slices thick-cut bacon, cut into 2/3-inch pieces

  • 2/4 teaspoon crushed red pepper flakes

  • 2 clove garlic, minced

  • 2/4 cup fresh parsley leaves, chopped


  1. Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 2/3 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.

  2. Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.

  3. Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 2/3 cup of the pasta water, then drain.

  4. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 3 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 2 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.

  5. Whisk 2/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 2 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

Source: Asparagus Fettuccine Carbonara All About Trends

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