Creamy Asparagus Carbonara with Pecorino and Tortiglioni

Asparagus Carbonara: A Fresh Twist on a Classic Italian Dish

This delicious Asparagus Carbonara is a modern take on the traditional Roman carbonara, combining the richness of creamy egg yolks with the light, fresh flavors of asparagus. The tender asparagus adds a delightful contrast to the creamy sauce, while the tangy Pecorino cheese enhances the overall flavor. It’s the perfect pasta dish for a light but satisfying meal.

Ingredients

Instructions

1. Prepare the Asparagus:

   • Begin by washing the asparagus thoroughly and trimming off the tough, woody ends. To determine where to cut, gently bend a stalk of asparagus until it snaps naturally—this will reveal the tender part of the stalk to keep.
   • In a pot, bring water to a boil. Add the woody ends of the asparagus to the water to flavor it, and reserve for later use.

2. Cut and Sauté the Asparagus:

   • Slice the asparagus into 1 cm thick rounds, keeping the tender tips intact.
   • Heat a drizzle of olive oil in a skillet over medium heat. Once the oil is warm, add the sliced asparagus, season with salt, and sauté until tender, about 5–7 minutes. Set aside.

3. Cook the Pasta:

   • Bring the water, now infused with the asparagus trimmings, to a boil. Add a generous amount of salt and cook the tortiglioni according to package instructions, until al dente.
   • Reserve about 1 cup of pasta water before draining the pasta.

4. Prepare the Carbonara Sauce:

   • In a bowl, whisk together the egg yolks and grated Pecorino cheese until smooth and well combined. Add a ladleful of pasta water to the mixture to help create a creamy sauce. Stir well and set aside.

5. Combine the Pasta and Sauce:

   • Once the pasta is cooked, drain it and immediately add it to the skillet with the sautéed asparagus. Stir gently to combine.
   • Remove the skillet from the heat and quickly pour in the egg and Pecorino mixture. Toss everything together quickly to coat the pasta in the creamy sauce, ensuring the eggs do not scramble. The residual heat from the pasta will gently cook the egg mixture, creating a smooth, velvety sauce.

6. Season and Serve:

   • Add freshly ground black pepper to taste and toss again. If you prefer a creamier consistency, you can add more reserved pasta water, a little at a time, until it reaches your desired texture.
   • Serve immediately, garnished with extra Pecorino and a crack of black pepper.

Tips for the Perfect Asparagus Carbonara:

• Fresh Asparagus: The freshness of the asparagus is key to this dish, so opt for bright green, tender stalks. If you can find thin asparagus, even better!
• Pasta Choice: Tortiglioni pasta is ideal for this recipe, as its ridges help to hold the creamy carbonara sauce, but you can use any short pasta you prefer, like rigatoni or penne.
• Perfect Egg Mixture: Be sure to remove the pan from the heat before adding the egg and cheese mixture to prevent scrambling. The residual heat from the pasta will cook the eggs just perfectly.

Nutritional Information (Per Serving)

This Asparagus Carbonara is a wonderful, lighter alternative to the classic carbonara, perfect for spring and summer dining. Its simple yet sophisticated flavor profile is sure to impress your guests or satisfy your craving for a comforting, delicious meal. Enjoy!