John Myers
Spaghetti Carbonara with Asparagus
The perfect spaghetti carbonara with asparagus recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- 100 g Bacon slices
- 1 tbsp Butter
- 400 g Spaghetti
- Salt
- 90 g Freshly grated Parmesan
- 4 Eggs
- Pepper from the grinder
- 0,5 bunch Basil
- Peel the asparagus and cut into thin strips. Cut the bacon crosswise into strips. Fry the bacon in a pan (without fat) until crispy and remove from the pan. Put the asparagus strips in the pan and fry for 3-4 minutes on all sides, adding a little butter if necessary. The fat from the bacon was enough for me.
- Cook the spaghetti in plenty of boiling salted water according to the instructions on the package, then drain in a colander, collecting 100 ml of pasta water. Finely grate the Parmesan. Whisk half of the Parmesan with the eggs in a bowl and season with salt and pepper.
- Bring the spaghetti, asparagus strips and pasta water to the boil in the pan for about 1 minute, allow to cool slightly. Fold in the egg mixture and bacon. Cut the basil leaves into coarse strips. Spread the pasta on plates, sprinkle with the remaining Parmesan and basil.
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