Spaghetti alla Carbonara with Lemon and Asparagus

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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If you’re craving a creamy pasta dish with a refreshing twist, this Spaghetti alla Carbonara with Lemon and Asparagus is a must-try. The bright lemon zest and the tender asparagus make it a perfect dish for spring or any time you want something fresh yet comforting.

Ingredients for Spaghetti alla Carbonara with Lemon and Asparagus

The star of this dish is spaghetti, which serves as the perfect base to soak up the creamy sauce. The egg yolks are crucial for creating that velvety texture that carbonara is known for. Pecorino Romano cheese adds a salty, tangy depth that complements the richness of the yolks. Pancetta brings in a savory, crispy element that balances the creaminess. Asparagus provides a fresh, slightly bitter crunch that pairs beautifully with the zestiness of lemon. Finally, a touch of garlic and olive oil rounds out the flavors, adding an aromatic base to the dish.

Tips & Tricks

  • For a creamier texture, use the pasta water sparingly at first, then add more if needed.
  • Make sure to remove the skillet from heat before adding the egg mixture to prevent scrambling.
  • Adjust the lemon juice to your liking for more or less tang.
  • Use freshly grated Pecorino Romano for the best flavor.

Serving Suggestions

This dish pairs beautifully with a simple green salad tossed in a light vinaigrette. A crusty baguette would be perfect for mopping up any sauce left on your plate. For a special touch, top with extra grated cheese and a sprinkle of fresh parsley before serving.

Frequently Asked Questions

Can I use bacon instead of pancetta?
Yes, bacon can be a great substitute for pancetta. Just expect a slightly smokier flavor.
What can I do if my sauce is too thick?
Add a little more reserved pasta water and toss everything together to loosen the sauce.
Can I make this dish vegetarian?
Definitely! Simply omit the pancetta and add a bit more asparagus or another vegetable of your choice.

Spaghetti alla Carbonara with Lemon and Asparagus Recipe Walkthrough

Start by boiling the spaghetti in a pot of well-salted water. You want it al dente, so keep an eye on it. Meanwhile, heat up a tablespoon of olive oil in a large skillet over medium heat. Once it's nice and warm, toss in the pancetta. Cook it until it's crispy, which should take about 5 minutes. You’ll know it's ready when it looks golden and smells irresistible.

Next, add the minced garlic and asparagus to the skillet. Sauté them for about 2-3 minutes. The asparagus should be tender yet still have a bit of crunch — you’re not looking for mushy here!

While that’s cooking, grab a bowl and whisk together the egg yolks, Pecorino Romano, lemon zest, and lemon juice. You want a smooth, cohesive mixture.

Once your pasta is cooked, reserve a cup of the pasta water before draining it. Add the spaghetti straight into the skillet with the pancetta and asparagus. Toss everything together so the pasta is well-coated.

Remove the skillet from the heat. Immediately stir in the egg mixture, tossing quickly so the eggs don’t scramble. Add some of that reserved pasta water as needed to create a silky sauce that clings to the pasta. Season with salt and pepper to taste, and serve it up immediately while it’s still steaming and fresh.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for weeknight dinners.
  • The combination of lemon and asparagus adds a delightful twist to a classic dish.
  • Rich, creamy sauce without the use of any heavy cream.
  • Uses simple, fresh ingredients that are easy to find.
  • It’s a one-pan wonder after boiling the pasta, making cleanup a breeze.

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

Step-by-step 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.

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