Asparagus carbonara

Classic Italian carbonara gets a fresh twist with tender linguine, creamy egg yolk sauce, crispy guanciale, and vibrant seasonal asparagus, creating a dish that’s both comforting and full of spring flavour.

By Gennaro Contaldo
From Saturday Kitchen

This asparagus carbonara scores a Nutri-Score B, offering a balance of protein, healthy fats, and fibre from eggs, guanciale, and fresh asparagus, while keeping saturated fat and salt in check for a lighter take on a classic.

Ingredients

For the fresh pasta

• 150g ‘00’ flour, plus extra for dusting
• 50g fine semolina flour
• 2 large free-range organic eggs

For the asparagus carbonara

• 320g asparagus
• 3 tbsp extra virgin olive oil
• 60g guanciale, finely chopped
• 6 medium free-range egg yolks
• 80g pecorino, grated, plus extra for sprinkling
• 320g linguine pasta
• Pinch salt and black pepper

Method

1. Make the pasta dough: Place the flours on a clean work surface or in a large mixing bowl. Make a well in the centre, crack in the eggs, and gradually mix together. Knead on a lightly floured surface until smooth and soft. Form into a ball, wrap in cling film, and rest in the fridge for 30 minutes.
2. Shape the linguine: Roll the dough through a pasta machine to the thinnest setting, then cut into linguine using the attachment. Dust with semolina flour as needed.
3. Prep the asparagus: Keep the tips whole and finely chop the stems. Set aside.
4. Cook the pasta: Chop the tougher part of the asparagus stems and boil in salted water. Once boiling, discard the stems, add the linguine, and cook until al dente. Drain, reserving some cooking water.
5. Cook the guanciale and asparagus: Heat olive oil in a frying pan over medium heat. Add guanciale and cook for 2–3 minutes until starting to colour. Add the sliced asparagus stems and tips, stir-fry for about 3 minutes until just cooked.
6. Make the carbonara sauce: In a bowl, lightly beat the egg yolks, then add grated pecorino and a little black pepper.
7. Combine and finish: Add the drained pasta to the frying pan with the asparagus and guanciale. Mix well, adding enough hot pasta water to bind. Remove from the heat, stir in the egg yolk mixture, and toss until everything is silky and combined.
8. Serve: Plate immediately, finishing with a sprinkle of black pepper and extra grated pecorino if desired.

Suggested Wine Pairing

• Majestic: Villa Maria Sauvignon Blanc – Zesty citrus and herbal notes complement the asparagus and cut through the creamy sauce.
• Tesco: Tesco Finest Gavi – Crisp, mineral, and refreshing, this Gavi balances the richness of the carbonara and highlights the green flavours of asparagus.
• Sainsbury’s: Sainsbury’s Taste the Difference Soave Classico – Light, floral, and gently nutty, it pairs beautifully with guanciale and pecorino.

What can you serve with this

1. Rocket and parmesan salad: Peppery rocket and shaved parmesan add freshness and bite.
2. Garlic focaccia: Ideal for mopping up the silky carbonara sauce.
3. Chargrilled courgettes: Their smoky flavour pairs well with the asparagus and guanciale.
4. Lemon-dressed green beans: A crisp, zesty side to lift the meal.

FAQs for Asparagus carbonara

• Can I use pancetta instead of guanciale? Yes, pancetta or even streaky bacon can be substituted if guanciale isn’t available.
• Is it safe to use raw egg yolks in carbonara? The heat from the pasta cooks the yolks gently, making them safe to eat.
• What’s the best pasta shape for carbonara? Linguine or spaghetti are traditional, but tagliatelle also works well.
• Can I make this vegetarian? Omit the guanciale and add extra asparagus or mushrooms for a veggie version.
• How do I keep the sauce creamy? Mix the egg yolk mixture in off the heat and add pasta water as needed for a silky finish.
• Can I use shop-bought pasta? Yes, fresh or dried linguine works if you don’t want to make your own.

Nutri-score Health Check

This asparagus carbonara scores a Nutri-Score B, highlighting its balance of proteins, healthy fats, and fibre-rich vegetables. The use of guanciale and cheese adds flavour, but moderation keeps saturated fat and salt at reasonable levels.

Positive Factors

• Asparagus provides fibre, vitamins, and antioxidants.
• Egg yolks deliver protein and nutrients.
• Guanciale adds flavour with less fat than many processed meats.
• Pecorino is high in calcium and protein.

Negative Factors

• Cheese and guanciale contribute saturated fat and salt.
• Pasta is refined carbohydrate, so portion control is key.

The Nutri-Score is automatically calculated from the recipe ingredients and is only a guide for healthy eating.