Asparagus alla Carbonara
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Author Notes: That's right friend- there's no pasta in this dish. Lest you think this is some gimmicky, rachael-ray-style flight of fancy (today we're making lasagna hamburgers!), I consulted my flavor bible, and this recipe incorporates several of asparagus' favorite flavor buddies: parmesan, eggs, black pepper, and salt (I guess those last two are a little lame, but still- eggs and cheese!). Plus, it used up 4 of the two dozen farm eggs my mother-in-law gave me, so that was awesome. It's going to be all eggs, all the time 'round here for awhile :) Oh- and one note about the cheese- don't grate it with a microplane- it will be far too fluffy. I used the smaller set of holes on my box grater and I think that was just about right. - arielleclementine
Serves 4
- 1 pound asparagus, woody ends trimmed
- 1.5 tablespoons extra virgin olive oil
- kosher salt and freshly ground black pepper
- 8 ounces guanciale (or pancetta, or bacon) diced small
- 4 large farm eggs, beaten
- 1 cup grated parmigiano reggiano
- more freshly ground black pepper
- Preheat the oven to 425 degrees. Put trimmed asparagus on a parchment paper-lined baking sheet and toss with the oil to coat. Spread asparagus out in a single layer and season with salt and pepper. Roast for 15-20 minutes, or until tender but still a lovely green.
- Meanwhile, heat the guanciale in a large skillet over medium-low heat. Cook until most of the fat has been rendered and the guanciale is just starting to become crispy. Drain off all but about 1 tablespoon of the pork fat, and set the pan aside to cool off for a minute, while you wait for the asparagus to come out of the oven (also, the skillet shouldn't be too hot when you add the beaten eggs or they'll scramble).
- When the asparagus has finished roasting, use tongs to transfer it to the skillet with the guanciale. Then add the beaten eggs and cheese to the skillet and toss together quickly. Crack some more black pepper over the top and serve. Hooray!
- This recipe was entered in the contest for Your Best Asparagus Recipe
Tags: Spring
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about 1 year ago ksherk
I added a minced garlic to the egg mixture (which is how I usually make my carbonara). In the end I over-estimated the amount of asparagus I had so I had lots of egg in the pan and adjusted by soft scrambling the eggs with the asparagus and bacon. YUM. Thanks for the inspiration!
over 2 years ago Table9
Tried this last night and just loved it! I think my beau loves me now more than he did before I cooked it.ha.
over 2 years ago arielleclementine
haha! that is fantastic! thanks so much for trying my recipe :) i'm so glad you liked it!
about 3 years ago The Dog's Breakfast
Wow, can't wait to try this.
about 3 years ago arielleclementine
oh boy! thank you! i heart your blog :) i'm all over that chevre and rapini pizza- so lovely
about 3 years ago Shirley The Cook
Looks so good. Will make this for my friend's potluck this weekend !
about 3 years ago arielleclementine
oh wow- thank you! i hope you like it :)
about 3 years ago Helenthenanny
Well Sister, alls I have to say (in my scratchiest voice) is YUM-OH! So delish, but frankly I could have used a bit more EVOO in this recipe. That, and some turkey burger meat.
about 3 years ago arielleclementine
haha- thanks for the tips, sister!
about 3 years ago Helenthenanny
No prob yetter pie! Lets cut the crap, can we puh-leasssse have a food tuck now??? Come on, I want one!
about 3 years ago Brenna
I'm in love with this idea. My boyfriend used to say that the woman he is going to marry will be able to make carbonara just like he had in Italy on some country hillside (snooze), but asparagus is in his top three favorite foods, so this is how we will do it at our house (swoon).
about 3 years ago arielleclementine
haha! you're hilarious! thanks for the lovely comment :)
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, lordy. I want that...no...I NEED that right now. That will calm my jitters right down. :)
about 3 years ago arielleclementine
bless your heart! you've done us proud, mrslarkin! i'm making your cookies tonight and i'm so excited!
about 3 years ago lastnightsdinner
I want this right now.
about 3 years ago arielleclementine
yahoo! thanks, sweet girl!
about 3 years ago Anitalectric
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Wow. Even though I don't eat meat I must say that this is BEAUTIFUL.
about 3 years ago arielleclementine
oh boy! thanks!
about 3 years ago TheWimpyVegetarian
GREAT idea!! I love it and will have to try this.
about 3 years ago arielleclementine
hooray- thanks, ChezSuzanne!
about 3 years ago coffeefoodwritergirl
Mmmmm....mmmmm....mmmmm....looks extremely yummmy.....
about 3 years ago arielleclementine
thank you, coffeefoodwritergirl!
about 3 years ago thirschfeld
I did the same thing but couldn't quite get it to come together like a traditional carbonara so I went in other directions. Looks like you figured it out. I tried to do it all in one pan and with yolks only. Looks good. I'll have to give it a go round.
about 3 years ago arielleclementine
thanks! how funny that we both had that idea- i thought i was being wildly inventive ;) your asparagus creation looks absolutely lovely.