Italian🍜 Noodles & pasta

Spaghetti Carbonara with Green Asparagus

Name: Spaghetti Carbonara with Green Asparagus
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 300 g Spaghetti or pasta of your choice; 1 Green asparagus; 1 Garlic clove; ~½ tsp Chilli pepper or peperoni; 3 Egg yolk; 1 Whole egg; 20–40 g Freshly grated Parmesan cheese; ~1 tsp Salt; ~½ tsp Freshly ground black pepper; 1–2 tbsp Olive oil; 1 Pasta cooking water

⏱ 15 min🍽 Serves 2

A delightful twist on the classic carbonara featuring fresh green asparagus. While not a traditional carbonara recipe, the combination of pasta, eggs, freshly grated Parmesan, cracked pepper, and seared green asparagus is wonderfully flavourful and simple to prepare.

Adapted from a video by Thomas kocht

Carbonara mit grünem Spargel

Watch on YouTube

Ingredients

Spaghetti or pasta of your choice300 g
Green asparagusone bunch1
Garlic clove1
Chilli pepper or peperonito taste~½ tspest.
Egg yolk3
Whole egg1
Freshly grated Parmesan cheese20–40 g
Saltto taste~1 tspest.
Freshly ground black pepperto taste~½ tspest.

Steps

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1
Prepare the green asparagus by trimming the woody bottom end. Taste the cut end to determine how much more needs to be removed. Slice the asparagus diagonally into pieces of medium size, keeping the tender tips whole.
2
Mince the garlic clove finely (optionally removing the germ first), and finely chop the chilli pepper for extra heat and flavour.
3
Prepare the carbonara sauce by whisking together the egg yolks and whole egg in a bowl. Add the freshly grated Parmesan cheese and whisk well until combined. Season with a pinch of salt and freshly ground black pepper to taste.
4
Bring a large pot of well-salted water to a boil (the water should taste noticeably salty). Add the pasta and cook according to the package instructions until al dente.
5
Heat olive oil in a skillet over medium-high heat until very hot. Add the asparagus pieces and sear briskly until they develop colour and a pleasant roasted flavour. When the asparagus is nearly tender, add the minced garlic and chilli and cook briefly. Remove the pan from heat to allow it to cool slightly.
6
Temper the egg and cheese mixture by adding a small splash of pasta cooking water and whisking gently. This gradual temperature increase prevents the eggs from scrambling. If the pan with the asparagus is still very hot, add a little pasta water to cool it down.
7
Add the cooked pasta to the pan with the asparagus. Ensure the pan is not too hot—if using a thick-bottomed pan, let it cool slightly—to prevent the eggs from scrambling. Pour in the egg and cheese mixture while stirring constantly. The residual heat from the pasta should be sufficient to cook the eggs into a smooth, creamy sauce. If needed, briefly return the pan to low heat with gentle stirring.
8
Add additional freshly ground black pepper to taste and adjust the seasoning if needed. Divide into bowls or plates and serve immediately.

Spaghetti Carbonara with Green Asparagus

Ingredients

Steps

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