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Pancetta Asparagus Carbonara
Recipe Date:
April 1, 2024
Serving Size:
6
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
Spring has sprung when asparagus is on the menu! This take on Carbonara is both fresh and comforting, paired with our 2022 Rosé it is the perfect introduction to the new season!
Ingredients
- 1 teaspoon olive oil
- 8 ounces pancetta diced
- 1 bunch asparagus cut into 2 inch pieces
- 4 large eggs
- 1/2 cup freshly grated Parmesan
- 1/2 cup freshly grated Romano
- 1/4 teaspoon freshly grated black pepper
- pound linguine noodles
- salt for pasta water
- fresh basil for garnish
Directions
-
Bring a large pot of water to boil.
-
Preheat a skillet over medium to medium low heat. Add olive oil and pancetta and cook until crispy. Then use a slotted spoon and transfer the pancetta to a paper towel lined plate. Then add in the asparagus and a pinch of salt, stir and cook until tender and golden. About 5 to 8 minutes. Again, use the slotted spoon to transfer the asparagus to the plate.
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Once the water is at a rolling boil, add pasta and cook until al dente according the the directions on the package.
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While the pasta is cooking, beat the eggs and whisk in the cheeses and black pepper. Once the pasta is cooked, use tongs to transfer the hot pasta from the pot and add immediately to the egg and cheese mixture. Tossing quickly until the sauce thickens. Add in the pancetta and asparagus and toss to combine.
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Serve pasta in bowl with extra grated cheese on top with torn fresh basil and a few grinds of black pepper.
