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Carbonara with bacon and cheese asparagus

Spring variant of the Roman first course

by Ada Parisi
5 min read
Carbonara con asparagi pancetta e pecorino: una variazione primaverile di uno dei piatti più amati della cucina romana.

Pasta Carbonara with bacon and cheese asparagus: a first course greedy that interprets in a key spring One of the most loved and well-known dishes of Roman cuisine. The pasta carbonara. Among other things, if you have not prepared the carbonara and you are afraid that the egg rags and overcook, or raw ruins, Look at my VIDEO RECIPE CARBONARA STEP BY STEP on YouTube.

As you know, Carbonara traditionally wants the rigatoni or the half sleeve, but I used the egg maltagliati homemade, because when I make pasta never throw the 'trimmings'. I tear them by hand and make the maltagliati. And remember that with advanced pasta you can make even the pasta for soups.

Don't worry though: If you fall in love with this dish, you can prepare it easily with any type of fresh egg pasta. A Long Pasta how Pappardelle, but also a short pasta come i garganelli (highly recommended). If you prefer pasta from durum wheat, use it safely. Obviously, the variant of pasta carbonara with Asparagus Bacon and pecorino cheese It is prepared with an emulsion of egg yolk and pecorino cheese. Just like PASTA WITH THE TRADITIONAL CARBONARA, But where there is the pillow. Never use the bacon in the carbonara, remember this! And never, ever cream. Have a good day

Carbonara con asparagi pancetta e pecorino: una variazione primaverile di uno dei piatti più amati della cucina romana.


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


350 grams of egg maltagliati or other pasta

2 slices of bacon

a bunch of asparagus

a fresh onion

3 egg yolks

salt and pepper

extra virgin olive oil

grated pecorino romano PDO


To prepare the carbonara with asparagus, Bacon and pecorino cheese, Clean the asparagus, set aside the tips and cut into the rest of the stem. Finely chop the onion and cut into strips thick enough Bacon.

Put the bacon in a pan without any fat and FRY until it becomes Golden Hall, then set it aside. In the same pan add a little oil and the onion and let it wither: combine asparagus, both the tips of both the diced stalk, salt and sauté them by adding a little warm water. Cook for 8-10 minutes, must remain crunchy.

In a bowl mix the egg yolks with pecorino and pepper. Boil the pasta in salted water, al dente and toss in a pan with the asparagus and the previously browned bacon.

Add to the egg and pecorino cream a little pasta cooking water, stirring quickly so as not to coagulate the egg and, strictly away from the stove, pour over pasta the beaten egg yolks with the cheese and mix well.

Serve the pasta carbonara with asparagus and bacon completing the dish with grated pecorino cheese and a little freshly ground black pepper. Bon appétit!


MATCHING: A Rosé pugliese for these tasty pasta. Our choice fell on a Rosé Doc Castel del Monte produced by Winery Earl Spagnoletti Zeuli, by Andria. This rosé based on Nero di Troia grape, Coral colour with hints of red berries, a good acidity and a delicate flavor, ideal for this dish from eclectic taste.

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Sonia May 24, 2013 - 18:09

beautiful beautiful beautiful! what a beautiful photo also ;-)

Sicilians creative in the kitchen May 24, 2013 - 21:18

Thanks Cardenas my!!! How you remind me of home!

Tatiana May 24, 2013 - 15:49

in the series “your reverie in the kitchen” more speeches! These I find them suitable for this season Ada, Why do you have the asparagus and the rest of the ingredients is as if it were a touch decided that acts as a contrast to the delicacy of this vegetable, great to try Sunday!

Sicilians creative in the kitchen May 24, 2013 - 21:17

Thank You Tatiana! Cooking with seasonal ingredients is critical, and I love making pasta at home…

conunpocodizucchero.it May 24, 2013 - 14:52

uhhhh!!!! We got them tonight or tomorrow at the latest. Awarded! ;-) thanks adina bella

Sicilians creative in the kitchen May 24, 2013 - 15:35

That's nice!!! We eat the same things! (I am leavening the brioche with tuppo!!!)

Lauradv May 24, 2013 - 12:34

Oh my what flat and that photo! Yummy!

Sicilians creative in the kitchen May 24, 2013 - 15:35

Hello Laura! For the photo I can't take credit, but for the dish Yes: is a simple thing though, you see…A hug, ADA

Not Only Sugar May 24, 2013 - 10:14

Mmm…. yummy..

Not Only Sugar


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