Pasta carbonara with white asparagus

Pasta carbonara with white asparagus
Pasta carbonara with white asparagus

Pasta carbonara with white asparagus

We probably all know the classic pasta carbonara, or pasta alla Carbonara . Traditionally, you can make a really creamy carbonara by stirring the egg raw into the hot pasta. Due to the heat of the pasta and the addition of the starchy cooking liquid in which you cooked the pasta, the beaten egg is transformed into a velvety sauce. So you have the classic! Of course, there is also bacon; traditionally guanciale (cheek bacon), or pancetta (streaky bacon). And, very important: the fried fat from the bacon.

This time I chose a pasta carbonara with the white gold: asparagus! The combination of the creaminess of the pasta with the white asparagus is delicious. This pasta is vegetarian, if you still want to add some bacon, I would opt for bacon fried separately. Let it drain on kitchen paper and then crumble over your pasta carbonara. Delicious!

Variations on the pasta

There is of course a chance that you will come across this recipe when white asparagus is no longer available. Now of course there will always be another asparagus season, but you can also make this dish very well with green asparagus. Of course the taste changes, but it is certainly no less delicious.

Regarding cheese: Parmesan cheese is of course very tasty in this pasta carbonara, but you can also vary by replacing the Parmesan with, for example, spicy blue cheese. The dish then becomes a bit less classic, but the combination of the asparagus with the blue cheese is great to say the least.

Pasta carbonara with white asparagus recipe


PREPARATION TIME:  15 min   Persons:   6     CALORIES:    356 kcal


  • 400 gr spaghetti
  • 3 eggs
  • 70 gr grated Parmesan cheese
  • 400 gr white asparagus
  • 1 onion finely chopped
  • 1 toe garlic minced
  • oil
  • salt and pepper


  1. Clean the asparagus and cook it in salted water for about 10 minutes.
  2. Drain and rinse under cold water. Cut into smaller pieces.
  3. Heat the oil in a large pan. First fry the chopped onion until translucent. Then add the garlic and the chopped asparagus.
  4. Cook the pasta in plenty of salted water according to the directions on the package.
  5. In the meantime, beat the eggs with some salt and pepper and mix in the Parmesan cheese.
  6. Drain the spaghetti and keep the cooking water. Add the spaghetti to the asparagus mixture in the warm pan, turn the heat extremely low (or off).
  7. Pour the egg mixture over the hot pasta and toss until well combined. Add the cooking water spoon by spoon to create a creamy sauce.
  8. Finish with extra Parmesan cheese and freshly ground pepper.


Calories: 356 kcal

Carbohydrates: 57 g

Protein: 18 g

Fat: 6 g

Saturated fats: 3 g

Trans Fat: 1 g

Cholesterol: 90 mg

Sodium: 228 mg

Potassium: 392 mg

Fiber: 4 g

Sugar: 6 g

Vitamin A: 715 IU

Vitamin C: 7 mg

Calcium: 192 mg

Iron: 3 mg


The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.


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