Lunch / Dinner
Bacon & Asparagus Carbonara
Pasta and spring veggies are meant to be enjoyed together — and no veggie is more associated with spring as asparagus. Put a fresh twist on classic Italian carbonara by mixing in asparagus and lemon. A little white wine in the sauce adds extra acidity and brightness.
Ingredients
FOR THE ASPARAGUS, TOSS:
FOR THE CARBONARA, COOK:
WHISK:
Instructions
Preheat oven to 400°.
For the asparagus, toss asparagus with oil; season with salt and black pepper. Spread asparagus on a baking sheet; roast until tender, 10–12 minutes.
For the carbonara, cook linguine in a pot of boiling salted water according to package directions. Reserve ¼ cup pasta water, then drain linguine.
Cook bacon in a large skillet until crisp; transfer to a paper-towellined plate. Drain all but 1 Tbsp. drippings from skillet and heat over medium. Add garlic; cook until fragrant, 1 minute. Deglaze skillet with wine, scraping up any brown bits; cook until nearly evaporated. Toss in linguine and pasta water.
Whisk together eggs, pecorino, cream, zest, and pepper flakes; season with salt.
Off heat, add egg mixture, bacon, asparagus, and scallions to linguine, tossing with tongs, until sauce thickens. Top servings with pecorino.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 681
% Daily Value*
Total Fat 35g 53%
Saturated Fat 14g 70%
Cholesterol 186mg 62%
Sodium 1291mg 53%
Carbs 48g 16%
Protein 43g
*Percent Daily Values are based on a 2,000 calorie diet.