Roasted Asparagus Carbonara
Roasted Asparagus Carbonara Recipe - delicious pasta with egg and cheese sauce bursting with roasted garlic and bacon flavor!
Servings: 4 servings
Calories: 806kcal
Ingredients
- For the Roasted Asparagus
- 1 bunch asparagus cut into 1” pieces
- 3-4 slices thick-cut bacon chopped
- 1 garlic clove minced
- ½ teaspoon salt
- For the Carbonara
- 16 ounces dried fettuccine
- 4 large egg yolks
- 1 cup freshly grated Parmigiano Reggiano
- ¼ cup robust olive oil
- Freshly grated black pepper
Instructions
- Make the Roasted Asparagus
- Preheat the oven for 400F.
- Combine the asparagus, bacon, garlic, and salt.
- Roast for 25-30 minutes, or until the asparagus is crisp-tender and the bacon is starting to brown.
- Make sure to toss the asparagus and bacon halfway through cooking.
- Set aside until ready to use.
- Make the Carbonara
- Cook the fettuccine for two minutes less than the package directions indicate. Reserve 1 cup of cooking liquid.
- Then, drain the pasta and return it to the pot set over medium-low heat.
- In a separate bowl, whisk together the egg yolks, parmesan, olive oil, and black pepper.
- Add the mixture to the pasta and cook, stirring occasionally, until the egg yolks have thickened and formed a sauce that coats the pasta evenly.
- If the sauce thickens too much, dilute it with some of the reserved pasta water.
- You likely will not need the entire cup of water-- I usually use a ?-½ cup.
- Once the sauce is your desired consistency, toss the asparagus and bacon with the pasta.
- Serve, garnished with freshly grated parmesan and freshly cracked black pepper.
Notes
You can cook the asparagus and bacon in a saute pan if you would prefer to do it on the stovetop. You’ll need to cook the bacon first, and then remove it from the pan and cook the asparagus in the bacon grease.
Nutrition
Serving: 1g | Calories: 806kcal | Carbohydrates: 74g | Protein: 36g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 25g | Cholesterol: 312mg | Sodium: 1257mg | Fiber: 4g | Sugar: 2g