Asparagus Fettuccine Carbonara Recipe

Asparagus Fettuccine Carbonara Recipe

This Asparagus Fettuccine Carbonara recipe adds the nuttiness of the asparagus with the saltiness of the bacon and cheese. The dish melds well together and is a much lighter carbonara than other recipes that you will find. After making this dish, I craved the leftovers!

This recipe is property of GreatChefRecipes.com

Ingredients:
Kosher salt
Freshly ground black pepper
1 cup grated Parmesan, plus more for serving
3 large egg yolks
1 pound jumbo asparagus
8 ounces fettuccine
6 slices thick-cut bacon, cut into 1/2″ pieces
1/3 teaspoon crushed red pepper flakes
1 garlic clove, minced
1/2 cup fresh parsley leaves, chopped

Directions:
1. Bring a large pot of salted water to a boil.
2. Mix Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper in a medium sized bowl and set aside.
3. Cut off the tough bases of the asparagus.
4. Use a vegetable peeler to shave the asparagus into thin wide ribbons and set aside.
5. Cook the fettuccine in the boiling water and reserve 1 cup of the pasta water before draining.
6. Cook the bacon in a large skillet or Dutch oven over medium-high heat, stirring occasionally until crisp (7-8 minutes.)
7. Drain off all but 2 tablespoons bacon fat and add red pepper flakes, garlic and cook for 1-minute.
8. Reduce the heat to medium low and add drained pasta and asparagus and toss until noodles and asparagus are well coated and mixed with the bacon.
9. Whisk 1/4 cup of the reserved pasta water into the egg mixture, and quickly pour over pasta.
10. Toss gently to cook the eggs and make a creamy sauce.
11. Thin out sauce with pasta water to get your desired consistency.
12. Garnish with parsley and extra Parmesan.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Beaujolais Nouveau Wine
This Asparagus Fettuccine Carbonara recipe is a lighter dish that would go well with white wine, but I chose a Beaujolais Nouveau instead. A Beaujolais Nouveau is a young fresh red wine that is meant to be enjoyed young. Since it’s not complex, offers light fruit flavors and is a little dry, it melds well with the bacon and the cheese! Follow the link to our wine review site to find our favorite Beaujolais Nouveau wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!