30 minutes is it takes to make Pancetta Asparagus Carbonara. Crispy pancetta, tender asparagus ins tossed with linguine in a simple cheesy sauce.
Course Mains & Entrees
Cuisine Italian
Keyword asparagus, carbonara, pancetta, pasta, simple, spring
Prep Time 20 minutesmins
Cook Time 12 minutesmins
Total Time 32 minutesmins
Servings 6servings
Calories 575
Author Laurie McNamara
Ingredients
1teaspoonolive oil
8ouncespancettadiced 1/4-inch pieces
1bunch asparagustrimmed and cut into 2-inch pieces
4large eggs
1/2cupfreshly grated Parmesan cheese
1/2cupfreshly grated Romano cheese
1/4teaspoonfreshly ground black pepper
1poundlinguine noodles
2tablespoonsfine sea saltfor pasta water
fresh basilfor garnish
Instructions
Bring a large pot of water to boil.
Meanwhile, preheat a skillet over medium to medium low heat. Add olive oil and pancetta and cook until crispy. Then use a slotted spoon and transfer the pancetta to a paper towel lined plate. Then add in the asparagus and a pinch of salt, stir and cook until tender and golden. About 5 to 8 minutes. Again, use the slotted spoon to transfer the asparagus to the plate.
Once the water is at a rolling boil, add in the 2 tablespoons of sea salt and the pasta. Cook until al dente according the the directions on the package.
Meanwhile, beat the eggs and whisk in the cheeses and black pepper. Once the pasta is cooked, use tongs to transfer the hot pasta from the pot and add immediately to the egg and cheese mixture. Tossing quickly until the sauce thickens. Add in the pancetta and asparagus and toss to combine.
Serve pasta in bowl with extra grated cheese on top with torn fresh basil and a few grinds of black pepper.