Asparagus Carbonara
Enjoy a classic Italian dish with this savory Spaghetti Carbonara recipe. Boil spaghetti until perfectly al dente, while sizzling pancetta in olive oil until golden and crispy. Then, luxuriate in a creamy sauce crafted from egg yolks, eggs, cheese, and a splash of pasta water, all tossed with the pasta, pancetta, and asparagus for a flavorful finish.
Ingredients
- 8 oz spaghetti
- Salt to taste
- 2 teaspoons 10 mL extra virgin olive oil
- 100 grams diced pancetta
- 2 large Conestoga Farms Egg Yolks
- 2 large Conestoga Farms Eggs
- Coarse black pepper to taste
- 1/3 cup 80 mL freshly grated parmesan , plus more for serving
- 1/3 cup 80 mL freshly grated pecorino romano, plus more for serving
- 8 to 10 stalks of asparagus steamed & diced
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti & cook until al dente. Reserve 1 cup of the cooking liquid before straining.
- As the pasta cooks, add olive oil & pancetta to a skillet over medium heat. Cook until golden brown & crispy, about 5 minutes. Remove pancetta using a slotted spoon & set aside.
- To the same skillet over medium low heat add a splash of the pasta water. In a small mixing bowl whisk together egg yolks, eggs & cheese. Season with salt & pepper. Temper in the remaining cooking liquid.
- Transfer cooked pasta to the skillet. Slowly add the egg mixture, stirring constantly until the pasta is coated & sauce thickens.
- Toss in pancetta and asparagus. Remove from heat, transfer to serving bowl & finish with additional cheese.
Did you make this?
Share your version of this dish on social media using #ConestogaEggs or tag us @Conestoga_Eggs on Instagram & @Conestoga Farms Eggs on Facebook for a chance to be featured!
Follow us on Facebook Follow us on Instagram
