Freshly-made pasta Carbonara is my favorite way to enjoy what’s essentially a dish of spaghetti, meat, and cheese. The asparagus in this carbonara is full of flavor, color and deliciousness.
The traditional pasta carbonara recipe is prepared by adding cooked noodles to the sauce. guanciale Pancetta or eggs with spaghetti, and a sauce thickened with grated Pecorino romano or Parmesan. This variation adds asparagus puree to the cheese and egg sauce. The pasta is given a beautiful pale green colour and has the earthy and grassy taste of asparagus.
Nonna Sil, TikTok’s most beloved Nonna, is the genius behind this asparagus pasta. She prepared it in an Instagram post for @GialloZafferano. She sings the Italian folk tune to the accompaniment of her asparagus sauce, and it is infectious. Tarantella Napoletana. The video makes it look like Nonna has enough asparagus carbonara for an entire village. However, the recipe only yields four servings.
As with traditional carbonara recipes, this asparagus version is also a multi-step process, but it is worth all the effort. The dish is rich, flavorful, and well-worth the wait. To make my carbonara extra saucy I added more pureed asparagus. I used this extra puree to reheat leftovers. You can try other bacon types if you cannot find guanciale.
Asparagus Carbonara Ingredients
- 8 ounces spaghetti
- Fresh asparagus 10 oz
- 9 ounces guanciale (or bacon)
- 5 egg yolks
- 2 cups freshly grated Pecorino Romano cheese, plus extra to garnish
- Salt to taste: 1 tablespoon (plus additional salt).
- Add more black pepper to your taste.
Asparagus Carbonara: How to make it?
Step 1: Prepare the pasta
Follow the instructions on the packaging to cook the pasta in salted, boiling water until it is al dente. Save 2 cups of pasta water. Drain and set aside the pasta water.
How to make asparagus sauce
Boil another pot of salted water. The woody end of the asparagus should be cut off. Remove the ends, chop them roughly and set them aside. Put the asparagus in boiling water. They should be cooked until they can easily be pierced with a fork. This could take anywhere from five to seven minute depending on their thickness. Transfer the stalks to the blender along with a 1/3 cup of cooking water. Blend the water and asparagus until smooth.
Editor’s Tip: The asparagus can be pureed in a large container with an immersion blender.
Cooking the Guanciale
Cut the guanciale in small pieces. When the pan is hot, place it on medium high heat and add the guanciale. The meat should be cooked and stirred until all the fat is rendered, and it’s browned and crisp. This will take about 10 minutes. Remove the guanciale with a slotted teaspoon onto a plate lined with paper towels. Save 2 tablespoons from the drippings.
Prepare the asparagus tips
Then add the asparagus spear tips chopped to the pan drippings. Cook them for about 3 to 4 minutes, stirring and cooking until bright green but with a bit of bite. With a slotted teaspoon, remove them and place them on the same plate as the guanciale. Remove any extra grease from the pan and set it aside.
Mix the cheese and eggs
In a large bowl, combine the grated Pecorino Romano with the salt, pepper, and guanciale drips. Add the asparagus puree, a little at a time. Whisk until smooth.
Editor’s Tip: It is important that you add the asparagus puree slowly, if it still has heat, to the mixture of eggs and cheese, to avoid scrambling the eggs.
Put the dish together
The skillet should be placed on medium-high heat. Pour the asparagus sauce on top of the spaghetti. Toss the pasta in the sauce with tongs, keeping it moving so the cheese will melt and the sauce remains smooth. Add a little pasta water if the sauce is too thick.
Mix the pasta with the guanciale tips and the asparagus cooked in the pan. If needed, taste the sauce. Add more pepper or salt if necessary. Take the pan off the heat.
Editor’s Tip: Pre-grated cheddar will not blend as well into this sauce.
Place asparagus carbonara portions on a plate and sprinkle each with Pecorino romano. The pasta should be served immediately.
Editor’s Tip: The sauce will thicken as the pasta cools. You can also add a splash of regular water, pasta water or pureed leftover asparagus to reheat the dish.
Asparagus Carbonara Tips
What is the best way to find fresh asparagus?
You’re asking a good question, because the key to preparing great asparagus is buying the most fresh stalks possible. You want to look for vibrant, firm asparagus with a bright green color. It’s fine to use thicker stalks, as they are boiled and pureed until soft. Freshest tasting and most locally grown asparagus is always found at farmers’ markets and farm stands.
What if you want to use Parmesan in place of Romano when making asparagus carbonara?
Nonna Silvi warns TikTok viewers not to eat Romano Pecorino in the video. e niente piu! It’s okay to use freshly grated Parmesan in place of “and nothing else”. Carbonara is delicious with both types of cheese. Grate the cheese freshly so it melts smoothly in the sauce.
What else can I use in place of guanciale
It is an Italian speciality, made of pork cheeks that are fatty. This is the meat traditionally used for carbonara. Look for it at Italian markets and well-stocked butchers shops.
You can substitute regular bacon or pancetta if guanciale doesn’t exist. When choosing bacon, choose a milder variety. Bacon with strong spices or smoke flavors will overwhelm the rest of this dish.