Best Asparagus Fettuccine Carbonara Recipes

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ASPARAGUS CARBONARA



Asparagus Carbonara image

When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package spaghetti
4 slices center-cut bacon, chopped into 1/2-inch slices
1 ½ cups thin asparagus, cut into 1 1/2-inch lengths
1 large clove garlic, minced
½ cup finely grated Parmesan cheese, divided
3 egg yolks, at room temperature
½ cup plain fat-free Greek yogurt
salt and freshly ground black pepper
2 tablespoons fat free half-and-half
¼ cup freshly chopped parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
  • Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
  • Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
  • Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
  • Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 47.2 g, Cholesterol 172.7 mg, Fat 11 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 4.4 g, Sodium 433.6 mg, Sugar 4.1 g

ASPARAGUS CARBONARA



Asparagus Carbonara image

I love this recipe, it tastes lush and is really quick to make. Sadly my hips don't love this recipe...

Provided by SugaredAlmond

Categories     Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces penne pasta
4 -6 ounces fresh asparagus spears
2 large eggs, plus
2 large egg yolks
4 ounces pancetta, cubed
4 tablespoons freshly grated parmesan cheese
4 tablespoons double cream (heavy)
2 -3 tablespoons butter
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped flat leaf parsley

Steps:

  • Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle.
  • Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente.
  • Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain.
  • Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes.
  • Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together.
  • As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture.
  • Serve with extra parmesan and a big glass of wine -- .

Nutrition Facts : Calories 798.8, Fat 37.5, SaturatedFat 19.5, Cholesterol 501.7, Sodium 337.9, Carbohydrate 95.5, Fiber 13.9, Sugar 1.4, Protein 23.6

GIADA'S CARBONARA



Giada's Carbonara image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 19

1 bunch asparagus, ends trimmed, rubber band left on
1 pound linguini
1 cup Basil Aioli, recipe follows
1 cup shaved pecorino
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
4 to 6 large eggs
Salt and freshly ground black pepper
1 clove garlic, minced
2 large egg yolks* (See Disclaimer)
2 teaspoons mustard
1 teaspoon lemon juice
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup vegetable oil
1/2 cup extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.
  • Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.
  • Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
  • Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

SPRINGTIME SPAGHETTI CARBONARA



Springtime Spaghetti Carbonara image

This lighter, brighter version of the classic Italian pasta dish is adapted from one found in "Almost Meatless: Recipes That Are Better for Your Health and the Planet" by Joy Manning and Tara Mataraza Desmond. It is incredibly simple - if you can chop vegetables, boil water and whisk eggs, you can make this dish - but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.

Provided by Tara Parker-Pope

Categories     dinner, easy, quick, weekday, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

3 slices bacon, cut into 1/4-inch pieces
1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
1 pound spaghetti
4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
10 fresh basil leaves, sliced thin
5 eggs, whisked, at room temperature
2 tablespoons whole milk
1/2 cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
Kosher salt and freshly ground black pepper

Steps:

  • Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
  • Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
  • While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
  • Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
  • Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
  • Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 5 grams, TransFat 0 grams

PENNE WITH ASPARAGUS CARBONARA



Penne With Asparagus Carbonara image

This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand. The vegetable and the pasta shape don't matter much. And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy.

Provided by Florence Fabricant

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, medium-thick
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced
Salt
10 ounces dry penne pasta
3 large eggs
Ground black pepper
1 cup grated pecorino (about 2 ounces)
2 tablespoons minced tarragon leaves

Steps:

  • Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
  • Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
  • Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 60 grams, Fat 19 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 0 grams

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