Asparagus alla Carbonara

By • April 8, 2010 • 24 Comments

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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
  1. 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.
  2. 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).
  3. 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!
Jump to Comments (24)

Tags: Spring

Comments (24) Questions (0)

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Kirsten_gourmet_2014

over 2 years ago KirstenS

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!

My_love-1

about 4 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.

Henrykiss

about 4 years ago arielleclementine

haha! that is fantastic! thanks so much for trying my recipe :) i'm so glad you liked it!

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over 4 years ago The Dog's Breakfast

Wow, can't wait to try this.

Henrykiss

over 4 years ago arielleclementine

oh boy! thank you! i heart your blog :) i'm all over that chevre and rapini pizza- so lovely

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over 4 years ago Shirley The Cook

Looks so good. Will make this for my friend's potluck this weekend !

Henrykiss

over 4 years ago arielleclementine

oh wow- thank you! i hope you like it :)

Ha-0010

over 4 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.

Henrykiss

over 4 years ago arielleclementine

haha- thanks for the tips, sister!

Ha-0010

over 4 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!

Meathook

over 4 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).

Henrykiss

over 4 years ago arielleclementine

haha! you're hilarious! thanks for the lovely comment :)

Mrs._larkin_370

over 4 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. :)

Henrykiss

over 4 years ago arielleclementine

bless your heart! you've done us proud, mrslarkin! i'm making your cookies tonight and i'm so excited!

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over 4 years ago lastnightsdinner

I want this right now.

Henrykiss

over 4 years ago arielleclementine

yahoo! thanks, sweet girl!

Anita_date

over 4 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.

Henrykiss

over 4 years ago arielleclementine

oh boy! thanks!

Me

over 4 years ago TheWimpyVegetarian

GREAT idea!! I love it and will have to try this.

Henrykiss

over 4 years ago arielleclementine

hooray- thanks, ChezSuzanne!

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over 4 years ago coffeefoodwritergirl

Mmmmm....mmmmm....mmmmm....looks extremely yummmy.....

Henrykiss

over 4 years ago arielleclementine

thank you, coffeefoodwritergirl!

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over 4 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.

Henrykiss

over 4 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.