Make Ahead

Asparagus alla Carbonara

April  8, 2010
0 Ratings
  • Serves 4
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

What You'll Need
  • 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!
Contest Entries

See what other Food52ers are saying.

  • KirstenS
  • Table9
  • Helenthenanny
  • Brenna
  • mrslarkin
I have always loved food. My favorite books as a kid always featured food (eg. The Berenstain Bears Get the Gimmies- so much candy!) and I loved cooking shows like Yan Can Cook and The Frugal Gourmet. I started cooking the Thanksgiving dinner for my family when I was 13 years old. I have food52 to thank for inspiring me to come up with my own recipes, as well as for introducing me to a community of fantastic cooks and their amazing recipes. I try my best to cook locally and seasonally, and I tend to prefer straightforward, simple recipes where the ingredients get to shine. I live in wonderful Austin, Texas with my husband, Andy (a video game programmer) and my son, Henry (an 8-month-old who loves to eat).

24 Reviews

KirstenS March 31, 2012
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!
Table9 October 27, 2010
Tried this last night and just loved it! I think my beau loves me now more than he did before I cooked it.ha.
arielleclementine October 31, 2010
haha! that is fantastic! thanks so much for trying my recipe :) i'm so glad you liked it!
The D. April 15, 2010
Wow, can't wait to try this.
arielleclementine April 15, 2010
oh boy! thank you! i heart your blog :) i'm all over that chevre and rapini pizza- so lovely
Shirley T. April 15, 2010
Looks so good. Will make this for my friend's potluck this weekend !
arielleclementine April 15, 2010
oh wow- thank you! i hope you like it :)
Helenthenanny April 10, 2010
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.
arielleclementine April 15, 2010
haha- thanks for the tips, sister!
Helenthenanny April 16, 2010
No prob yetter pie! Lets cut the crap, can we puh-leasssse have a food tuck now??? Come on, I want one!
Brenna April 9, 2010
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).
arielleclementine April 9, 2010
haha! you're hilarious! thanks for the lovely comment :)
mrslarkin April 9, 2010
Oh, lordy. I want NEED that right now. That will calm my jitters right down. :)
arielleclementine April 9, 2010
bless your heart! you've done us proud, mrslarkin! i'm making your cookies tonight and i'm so excited!
lastnightsdinner April 9, 2010
I want this right now.
arielleclementine April 9, 2010
yahoo! thanks, sweet girl!
Anitalectric April 9, 2010
Wow. Even though I don't eat meat I must say that this is BEAUTIFUL.
arielleclementine April 9, 2010
oh boy! thanks!
TheWimpyVegetarian April 9, 2010
GREAT idea!! I love it and will have to try this.
arielleclementine April 9, 2010
hooray- thanks, ChezSuzanne!
coffeefoodwrite April 9, 2010
Mmmmm....mmmmm....mmmmm....looks extremely yummmy.....
arielleclementine April 9, 2010
thank you, coffeefoodwritergirl!
thirschfeld April 8, 2010
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.
arielleclementine April 8, 2010
thanks! how funny that we both had that idea- i thought i was being wildly inventive ;) your asparagus creation looks absolutely lovely.