Asparagus Fettuccine Carbonara
Asparagus Fettuccine Carbonara is a delightful pasta dish that combines rich flavors and vibrant colors, perfect for impressing guests or enjoying a cozy night in. The creamy sauce, made with fresh egg yolks and Parmesan, beautifully coats the tender fettuccine and crisp asparagus. This simple yet elegant recipe transforms everyday ingredients into a memorable meal, guaranteed to satisfy your taste buds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup fresh asparagus, chopped
- 4 oz pancetta or bacon, diced
- 3 large egg yolks
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Freshly cracked black pepper to taste
Instructions
- Prepare your ingredients by chopping asparagus and dicing pancetta or bacon.
- Cook fettuccine in salted boiling water until al dente; reserve 1/2 cup pasta water before draining.
- In a skillet over medium heat, cook pancetta until crispy (about 5-7 minutes). Add garlic and asparagus; sauté for 3 minutes until bright green.
- In a bowl, whisk together egg yolks and Parmesan. Gradually mix in reserved pasta water to create a creamy sauce.
- Combine cooked fettuccine with the pancetta mixture off heat and quickly toss with the carbonara sauce until well coated.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 210mg
Keywords: Feel free to substitute asparagus with peas or zucchini for added variety. For a vegetarian option, omit meat and add more vegetables like spinach or cherry tomatoes.