Try this Asparagus Carbonara with Guanciale for a fresh take on a classic Italian dish.

Asparagus Carbonara with Guanciale

Asparagus Carbonara with Guanciale is a delightful twist on the famous Roman pasta dish, making it perfect for spring. This version combines the classic ingredients of traditional Carbonara—egg yolks, Pecorino cheese, and guanciale—with the fresh taste of seasonal asparagus, creating a unique and irresistible flavor. Plus, we reveal a simple homemade trick to achieve an even creamier sauce without using cream, staying true to tradition.

If you love reimagining classic dishes in an authentic and creative way, don’t miss our Asparagus Carbonara with Guanciale: creamy, flavorful, and truly surprising. Explore more delicious variations of pasta alla carbonara with seasonal vegetables:

• Pasta alla carbonara di zucchine
• Paccheri con carciofi alla carbonara
• Carbonara di asparagi
• Carbonara di verdure

Ingredients

• 300g spaghetti
• 150g guanciale
• 4 egg yolks
• 100g Pecorino Romano cheese, grated
• 200g asparagus
• Salt and pepper to taste

Instructions

1. Clean and cut the asparagus into small pieces.
2. In a pan, cook the guanciale until crispy. Remove and set aside.
3. In the same pan, sauté the asparagus until tender.
4. Cook the spaghetti in salted boiling water until al dente.
5. In a bowl, mix the egg yolks with Pecorino cheese, salt, and pepper.
6. Drain the spaghetti and combine with the asparagus and guanciale.
7. Remove from heat, add the egg mixture, and stir quickly to create a creamy sauce.
8. Serve immediately with extra Pecorino and pepper.

Total Time: 30 min

Cuisine: Italian