Description
Asparagus & Bacon Spaghetti Carbonara
Ingredients
12 oz spaghetti
4 slices bacon, diced
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 large eggs
¾ cup grated Parmesan cheese (plus extra for garnish)
3 cloves garlic, minced
1 tbsp olive oil
Salt and freshly ground black pepper
Fresh parsley (optional, for garnish)
Directions
Cook the Pasta:
Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
Cook Bacon:
In a large skillet, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the skillet.
Sauté Asparagus:
Add asparagus to the skillet and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
Prepare Sauce:
In a bowl, whisk together eggs, Parmesan cheese, and a pinch of black pepper.
Combine Ingredients:
Toss spaghetti in the skillet with the olive oil and garlic, cooking for 1 minute. Remove from heat, then quickly mix in the egg mixture, stirring vigorously to create a creamy sauce. If needed, add reserved pasta water a little at a time.
Add Bacon & Asparagus:
Fold in the bacon and asparagus. Adjust seasoning with salt and pepper.
Serve:
Garnish with fresh parsley and extra Parmesan. Serve immediately.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~430 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof carbonara. First, start your pasta water boiling in a large pot. While it heats, prepare your mise en place: dice the bacon, trim and cut the asparagus, mince the garlic, and whisk the eggs with the Parmesan and pepper in a bowl. Once the water is boiling, add a generous amount of salt and cook the spaghetti. The key is to have everything ready to go, as the final sauce comes together quickly off the heat. After sautéing the asparagus in the bacon fat, have your reserved pasta water and egg mixture by the stove. When combining, ensure the skillet is off the heat to avoid scrambling the eggs, and toss the pasta vigorously to emulsify the sauce.
Serving Suggestions
This rich pasta is best served immediately in warmed bowls. For a complete meal, pair it with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A glass of crisp white wine, like a Pinot Grigio or Verdicchio, complements the dish perfectly. For a touch of color and freshness, garnish with not only extra Parmesan but also a sprinkle of chopped fresh parsley or chives.
How-to Summary
To summarize: Cook pasta, reserving water. Cook bacon until crisp, then sauté asparagus in the fat. Whisk eggs, cheese, and pepper. Off heat, toss hot pasta with garlic, then immediately with the egg mixture, adding pasta water as needed to create a creamy sauce. Fold in bacon and asparagus, season, and serve.
Frequently Asked Questions
Can I use a different pasta? Yes. Fettuccine, linguine, or bucatini all work well. The important thing is to use a shape that holds the creamy sauce.
How do I prevent the eggs from scrambling? The critical step is removing the skillet from the heat before adding the egg mixture. The residual heat from the pasta and pan will cook the eggs into a silky sauce without curdling.
Can I make this vegetarian? Absolutely. Omit the bacon and use 2-3 tablespoons of olive oil or butter to sauté the asparagus. For a smoky flavor, add a pinch of smoked paprika to the egg mixture.
What can I use instead of asparagus? Fresh peas, broccoli florets, or sautéed mushrooms make excellent seasonal substitutes.
How should I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or milk over low heat, stirring constantly to re-emulsify the sauce.
Common Mistakes to Avoid
- Adding the eggs to a hot pan: This is the #1 cause of scrambled egg carbonara. Always take the pan off the burner.
- Skipping the pasta water: The starchy water is essential for thinning the sauce to the perfect creamy consistency.
- Using pre-grated cheese: Pre-grated Parmesan often contains anti-caking agents that can make your sauce grainy. Always grate it fresh.
- Overcooking the asparagus: Aim for tender-crisp. It will continue to cook slightly when folded back into the hot pasta.
Conclusion
This Asparagus & Bacon Spaghetti Carbonara masterfully blends classic technique with fresh, seasonal flavor. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality dish in under 30 minutes. It’s a versatile recipe that celebrates the simplicity of good ingredients, resulting in a comforting yet elegant meal perfect for any weeknight or special occasion. Enjoy the process and the delicious results!