Roasted Asparagus Carbonara

Roasted Asparagus Carbonara Recipe – good pasta with egg and cheese sauce bursting with roasted garlic and bacon flavor!

This good and easy pasta dish is loaded with rich creamy carbonara flavor – with chunks of crispy bacon, good roasted asparagus, and lots of parmesan cheese!

If you're looking to make a hearty, comforting dish for your family in no time, this easy pasta is solid!

This pasta is simple, full of fresh flavor, and is loaded with flavor the whole family loves.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What is Carbonara

Carbonara is a traditional Italian sauce combining egg, hard cheese like parmesan, pork, and pepper.

Carbonara includes uncooked egg – making it creamy, rich, and totally indulgent.

Is Carbonara Safe To Eat

Carbonara does call for undercooked egg – making it a dish you should avoid if you are pregnant, have a weakened immune system, etc.

You can also use pasteurized eggs to make carbonara safely if you're concerned about the risk.

Other Easy Pasta Dishes You'll Love

If you love good easy pasta dinners that are full of flavor, please check out some of our favorites below:

You can find our entire pasta recipe archives here.

Serve it with

This carbonara goes with a wide variety of dishes – we're sharing some of our favorite easy sides below:

You can find our entire side dish recipe archives here.

Recipe FAQs

How long does carbonara last in the fridge?

This carbonara recipe can be stored in the fridge in an airtight container for up to four days.
A good deal of the sauce will absorb into the pasta – so you might want to whip up a bit more carbonara sauce when reheating.

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Ingredients

• For the Roasted Asparagus
• 1 bunch asparagus, cut into 1” pieces
• 3-4 slices thick-cut bacon, chopped
• 1 garlic clove, minced
• ½ teaspoon salt
• For the Carbonara
• 16 ounces dried fettuccine
• 4 large egg yolks
• 1 cup freshly grated Parmigiano Reggiano
• ¼ cup robust olive oil
• Freshly grated black pepper

Method

1. Make the Roasted Asparagus
2. Preheat the oven for 400F.
3. Combine the asparagus, bacon, garlic, and salt.
4. Roast for 25-30 minutes, or until the asparagus is crisp-tender and the bacon is starting to brown.
5. toss the asparagus and bacon halfway through cooking.
6. Set aside until ready to use.
7. Make the Carbonara
8. Cook the fettuccine for two minutes less than the package directions indicate. Reserve 1 cup of cooking liquid.
9. Then, drain the pasta and return it to the pot set over medium-low heat.
10. In a separate bowl, whisk together the egg yolks, parmesan, olive oil, and black pepper.
11. Add the mixture to the pasta and cook, stirring occasionally, until the egg yolks have thickened and formed a sauce that coats the pasta evenly.
12. If the sauce thickens too much, dilute it with some of the reserved pasta water.
13. You likely will not need the entire cup of water– we usually use a?-½ cup.
14. Once the sauce is your desired consistency, toss the asparagus and bacon with the pasta.
15. Serve, garnished with freshly grated parmesan and freshly cracked black pepper.