I never say no to freshly-made pasta carbonara, an elevated way to enjoy a plate of what is essentially spaghetti, cheese and meat. This asparagus carbonara has all that deliciousness, along with the flavor and color of fresh asparagus.
Traditional pasta carbonara is made by tossing cooked guanciale or pancetta with spaghetti and a thick sauce made with eggs, egg yolks and grated Pecorino Romano or Parmesan cheese. In this variation, asparagus puree is whisked into the egg and cheese sauce, giving the pasta a lovely, pale green color and the grassy, earthy flavor of asparagus.
The genius behind asparagus pasta is TikTok’s beloved Nonna Silvi, who prepares the dish in a post for @GialloZafferano. Her enthusiasm is infectious as she sings about the asparagus sauce to the tune of the Italian folk song Tarantella Napoletana. In the video, it looks as though Nonna is preparing enough asparagus carbonara to feed an entire village, but the actual recipe makes about four servings.
Like traditional carbonara, asparagus carbonara is a multistep recipe, but the dish is so rich and flavorful that it’s worth the time. Because I like my pasta dishes to be really saucy, I doubled the amount of pureed asparagus and added extra to our carbonara; I also used the extra puree when reheating leftovers. If you can’t find guanciale in your store, see below for other types of bacon to try.
Ingredients for Asparagus Carbonara
- 8 ounces spaghetti
- 10 ounces fresh asparagus
- 9 ounces guanciale (or bacon)
- 5 egg yolks
- 2 cups freshly grated Pecorino Romano cheese, plus extra to garnish
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
How to Make Asparagus Carbonara
Step 1: Cook the pasta
Cook the spaghetti in salted water according to the package directions, until the noodles are al dente. Reserve 2 cups of the pasta water. Drain the spaghetti and hold it aside.
Step 2: Make the asparagus sauce
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Bring another potful of salted water to a boil. Trim off and discard the woody ends of the asparagus. Cut off the tips, roughly chop them and hold them aside. Place the asparagus stalks in the boiling water. Cook them until they’re easily pierced by a fork, about five to seven minutes, depending on the thickness. Scoop out the asparagus stalks and transfer them to a blender, along with 1/3-cup of the cooking water. Puree the asparagus and water until smooth.
Editor’s Tip: You can also puree the asparagus in a tall container using an immersion blender.
Step 3: Cook the guanciale
Dice the guanciale into small pieces. Heat a large skillet over medium-high heat; when it’s hot, add the guanciale. Cook and stir the meat until the fat has rendered and the meat is browned and crispy, about 10 minutes. Use a slotted spoon to remove the guanciale to a paper towel-lined plate. Reserve 2 tablespoons of the drippings.
Step 4: Cook the asparagus tips
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Add the chopped asparagus tips to the hot drippings in the pan. Stir and cook them until they’re bright green and tender but still have a little bite, about three to four minutes. Remove them with a slotted spoon and add them to the plate with the cooked guanciale. Discard any excess grease and hold the skillet aside.
Step 5: Combine the eggs and cheese
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Place the egg yolks, grated Pecorino Romano, salt, pepper and reserved guanciale drippings into a medium bowl, until the ingredients are all combined. Whisk in the pureed asparagus, adding just a splash at a time, until the sauce is smooth.
Editor’s Tip: If the pureed asparagus is still hot, it’s extra important to add it slowly to the egg and cheese mixture, so that the eggs don’t scramble.
Step 6: Bring the dish together
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Set the skillet on a burner turned to medium heat. Transfer the cooked spaghetti to the pan and pour the asparagus sauce over the pasta. Use tongs to turn and coat the spaghetti in the sauce, moving it constantly so that the cheese melts and the sauce stays smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Add the cooked guanciale and asparagus tips to the pan, and mix them into the pasta. Taste the sauce and add more salt or pepper if needed. Remove the pan from the heat.
Editor’s Tip: Use freshly grated cheese here; pre-grated cheese will not melt as smoothly into the sauce.
Step 7: Serve
Use the tongs to place portions of asparagus carbonara on plates, and top each one with grated Pecorino Romano. Serve the pasta immediately.
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Editor’s Tip: As the pasta cools, it will absorb the sauce and become thick. To reheat it, you can add another splash of pasta water, regular water or leftover pureed asparagus.
Asparagus Carbonara Tips
How do you find the best fresh asparagus?
This is a great question because preparing the best asparagus begins with buying the freshest stalks you can find. Look for asparagus that is vibrant green and firm with no shriveling. Thicker stalks are fine to use here since they’re boiled until tender and then pureed. Locally grown asparagus will always be the freshest and best tasting, so check farmers markets and farm stands first.
Can you use Parmesan instead of Romano for asparagus carbonara?
In the TikTok video, Nonna Silvi admonishes her viewers to use Pecorino Romano e niente più! (“and nothing more”), it’s fine to substitute freshly grated Parmesan instead. Both types have a strong salty and savory flavor that’s delicious in carbonara. Remember to grate the cheese fresh so that it will melt smoothly into the sauce.
What can you use instead of guanciale?
Guanciale is an Italian specialty, a type of cured bacon made from fatty pork jowl cuts. It’s the traditional meat used in carbonara; look for it in Italian markets or well-stocked butcher shops.
If guanciale isn’t available, substitute the milder-flavored pancetta or regular bacon. If using bacon, look for a mild variety—those with strong flavors from smoke or spice will overshadow the other flavors in this carbonara.
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