While traditional pasta carbonara remains a beloved classic, there’s a delightful variation that elevates the dish by incorporating fresh asparagus, adding both vibrant color and a fresh, grassy flavor. This asparagus-infused version offers a sophisticated twist on the familiar, combining the richness of the original with the crispness and earthiness of seasonal asparagus.
Classic carbonara is typically prepared by tossing al dente spaghetti with crispy guanciale or pancetta, then coating it in a creamy sauce made from eggs, egg yolks, and grated Pecorino Romano or Parmesan cheese. In this innovative take, pureed asparagus is blended into the egg and cheese mixture, imparting a subtle green hue and a fresh, vegetal aroma that complements the savory elements beautifully.
The inspiration behind this vibrant dish comes from TikTok’s beloved culinary figure, Nonna Silvi, who shared her recipe on @GialloZafferano. Her lively presentation, set to the tune of the traditional Italian folk song Tarantella Napoletana, captures the warmth and passion of Italian cooking. Although her video suggests a feast for a village, the recipe itself yields approximately four servings, making it perfect for a family dinner or a small gathering.
Much like its traditional counterpart, asparagus carbonara involves multiple steps, but the effort is rewarded with a dish bursting with flavor and richness. To enhance the sauce’s creaminess, I doubled the amount of asparagus puree and incorporated extra into the final dish, even using it to reheat leftovers. If guanciale isn’t available at your local store, don’t worry-there are plenty of suitable substitutes, such as pancetta or high-quality bacon, which can deliver a similar smoky, savory profile.
Essential Ingredients for Asparagus Carbonara
- 8 oz. spaghetti
- 10 oz. fresh asparagus
- 9 oz. guanciale (or substitute with pancetta or bacon)
- 5 egg yolks
- 2 cups freshly grated Pecorino Romano cheese, plus extra for garnish
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
Step-by-Step Guide to Preparing Asparagus Carbonara
Step 1: Prepare and cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until it reaches an al dente texture, following package instructions. Before draining, reserve about 2 cups of the starchy pasta water. Drain the pasta and set aside.
Step 2: Create the asparagus puree
In a separate pot, bring water to a boil. Trim the woody ends from the asparagus, then cut the tips and stalks into manageable pieces. Blanch the asparagus tips for about 3-4 minutes until tender yet still vibrant green, then transfer them to a blender along with a third of the cooking water. Puree until smooth. For a smoother consistency, an immersion blender can be used directly in the container.
Step 3: Render the guanciale
Cut the guanciale into small cubes. Heat a large skillet over medium heat, then add the guanciale. Cook, stirring occasionally, until the fat has rendered and the meat is crispy, approximately 10 minutes. Remove the guanciale with a slotted spoon and drain on paper towels. Reserve about two tablespoons of the rendered fat for later use.
Step 4: Sauté the asparagus tips
Add the chopped asparagus tips to the skillet with the reserved fat. Sauté for 3-4 minutes until they turn a bright green and are tender but still have a slight bite. Remove and set aside with the crispy guanciale. Discard any excess grease, leaving the skillet aside for now.
Step 5: Combine eggs, cheese, and asparagus
In a medium bowl, whisk together the egg yolks, grated Pecorino Romano, salt, pepper, and the reserved guanciale drippings. Gradually add the pureed asparagus, a splash at a time, whisking constantly to prevent the eggs from curdling. The mixture should become a smooth, cohesive sauce.
Step 6: Assemble the dish
Place the skillet over medium heat. Add the cooked spaghetti and pour the asparagus sauce over it. Use tongs to toss and coat the pasta evenly, ensuring the cheese melts and the sauce becomes creamy. If the sauce appears too thick, loosen it with a bit of the reserved pasta water. Incorporate the sautéed asparagus tips and crispy guanciale, mixing thoroughly. Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat.
Step 7: Serve immediately
Using tongs, portion the asparagus carbonara onto plates, garnishing each with extra Pecorino Romano. Serve right away to enjoy the dish at its best. As the pasta cools, it may absorb more sauce and thicken; to reheat, simply add a splash of pasta water or leftover pureed asparagus to restore its creamy texture.
Expert Tips and Variations
Choosing the freshest asparagus
For optimal flavor, select asparagus that is firm, bright green, and free from shriveling or blemishes. Thicker stalks are preferable for pureeing, as they hold up well during boiling and blending. Visiting local farmers’ markets or farm stands often yields the freshest, most flavorful asparagus.
Can Parmesan replace Pecorino Romano?
While Nonna Silvi recommends Pecorino Romano for its sharp, salty profile, freshly grated Parmesan cheese can serve as a suitable alternative. Both cheeses melt well and add a rich, savory note to the sauce. Be sure to grate the cheese just before adding to ensure smooth melting and optimal flavor.
Substitutes for guanciale
Guanciale, a cured pork jowl, is traditional in carbonara, but if unavailable, pancetta or high-quality bacon can be used. When choosing bacon, opt for a milder, less smoky variety to avoid overpowering the delicate asparagus and cheese flavors. Milder options will better mimic the authentic taste of classic carbonara.
