Asparagus Carbonara

Name: Asparagus Carbonara
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gianciale; 300 g Pasta; 70 g Pecorino romano; 4 Eggs; Black pepper; 350 g Asparagus

When aspargus are in season they are at their best. This is a seasonal twist on the classic carbonara and debatably better! You get a real nuttiness from them and it works so well.

Prep

10m

Cook

25m

Total

35m

Ingredients

Method

Turn cooking mode on

Step 1

Cut off the ends of the asparagus and set them aside.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

200g

Gianciale, or pancetta if you can’t get hold of it

300

Pasta, spaghetti or linguine

Pecorino romano

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Your private notes

Only visible to you

Made it?

Midweek Meals

Comments

Cancel

More to explore

Sunday Sauce - My Bolognese

3 hr 20 mins

Scallop, Black Garlic & Miso Butter Risotto

50 minutes

Chicken Katsu Tacos

45 minutes

Holiday Festive Cod with Prosciutto and Lemon Thyme Risotto

50 minutes

Same Day Focaccia

3 hr 30 mins

Shredded Harissa Lamb

6 hr 10 mins

Porchetta with Mustard Butter Beans & Fennel Salad

3 hr 15 mins

Herby Pork Chop with Mustard Butter Beans, Leeks and Potatoes

45 minutes

Asparagus Carbonara

When aspargus are in season they are at their best. This is a seasonal twist on the classic carbonara and debatably better! You get a real nuttiness from them and it works so well.

Prep

10m

Cook

25m

Total

35m

Ingredients

Method

Turn cooking mode on

Step 1

Cut off the ends of the asparagus and set them aside.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

200g

Gianciale, or pancetta if you can’t get hold of it

300

Pasta, spaghetti or linguine

Pecorino romano

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.