Spaghetti alla Carbonara with Lemon and Asparagus

A refreshing twist on traditional carbonara, this version incorporates zesty lemon and fresh asparagus for a bright, spring-inspired dish. Perfect for pasta lovers seeking a new, flavorful adventure.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

12 oz spaghetti

4 large egg yolks

1 cup grated Pecorino Romano cheese

4 oz pancetta, diced

1 cup asparagus, cut into 1-inch pieces

1 lemon, zest and juice

2 cloves garlic, minced

1 tbsp olive oil

Salt and pepper to taste

Instructions

1. Boil spaghetti in salted water according to package instructions, until al dente.

2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.

3. Add minced garlic and asparagus to the skillet. Sauté for 2-3 minutes, until asparagus is tender-crisp.

4. In a separate bowl, whisk egg yolks, grated Pecorino Romano, lemon zest, and juice until smooth.

5. Drain spaghetti, reserving 1 cup of pasta water. Add spaghetti to the skillet, tossing with pancetta and asparagus.

6. Remove skillet from heat and quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce.

7. Season with salt and pepper to taste. Serve immediately.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently on the stovetop with a splash of water to loosen the sauce. Avoid microwaving to retain the creamy texture.

Scan for cooking tips & leave a review!

itsonly.recipes/view/spaghetti-alla-carbonara-with-lemon-and-asparagus

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.