Asparagus Carbonara

From Julie Van Rosendaal

From Julie Van Rosendaal

2016 May/Jun

We have a spring-like version of the classic carbonara that is best served when local asparagus is in season.


  • 1 lb. asparagus
  • 4 slices thick bacon, cut into 1/4-inch strips
  • 1 medium sweet yellow onion, chopped fine
  • 1 T. olive oil
  • sea salt
  • 1 lb. dry penne pasta
  • 4 large eggs, preferably free-range organic
  • 3 oz. freshly grated parmesan
  • freshly ground black pepper


Bring a large pot of salted water to a boil. Trim the tough bottom ends from the asparagus and cut the spears diagonally into 1-inch segments. In a large sauté pan, cook the bacon until just slightly crispy. Transfer the bacon with a slotted spoon to a plate lined with paper towel, leaving the fat in the pan. Add the onion to the pan and sauté over low heat until softened, about 5 minutes. Increase the heat to medium-high and continue to cook the onions until they’re golden brown. Transfer onions to a small bowl and set aside. Return the pan to medium-high heat and add the oil. A soon as the oil is hot, add the asparagus and season with salt, cooking until crisp-tender, about 3 minutes, then set aside. Cook the penne in the boiling water until al dente, about 8 to 10 minutes. While the pasta is cooking, whisk the eggs in a small bowl with 1/4 t. salt and stir in the parmesan. Drain the pasta and transfer it to a large serving bowl, then immediately add the egg/cheese mixture and toss well. Add the reserved asparagus, onion and bacon and toss again. Season with a generous amount of black pepper, toss and serve, garnishing with a little more parmesan.

Serves 4-6.