I Tried the Viral ‘Asparagus Carbonara’ Recipe, and It’s Worth Every Step

I can never resist a serving of freshly prepared pasta carbonara, an elevated twist on the classic combination of spaghetti, cheese, and meat. This asparagus carbonara offers all the same delectable flavors, enhanced by the freshness and vibrant color of asparagus.

The traditional version of Carbonara pasta typically includes cooked jowls or pancetta mixed with spaghetti and a rich sauce made from eggs, egg yolks, and grated Pecorino Romano or Parmesan cheese. In this variation, asparagus puree is blended into the egg and cheese sauce, imparting a lovely pale green hue and the earthy, grassy taste of asparagus.

The mastermind behind the asparagus pasta is Nonna Silvi, a beloved figure on TikTok, who demonstrates the dish in a video for @Giallozafferano. Her infectious enthusiasm shines through as she belts out a tune about the asparagus sauce to the melody of the Italian folk song Neapolitan tarantella. While it may seem like Nonna is whipping up enough asparagus carbonara to feed a whole village in the video, the actual recipe yields about four servings.

While crafting asparagus carbonara involves multiple steps like the traditional version, the end result is so decadent and flavorful that the effort is worthwhile. Personally, I prefer my pasta dishes to be generously coated in sauce, so I doubled the amount of pureed asparagus and added extra to our carbonara; I also utilized the surplus puree when reheating leftovers. If you can’t find guanciale at your local store, alternative types of bacon are suggested below.

Ingredients for Asparagus Carbonara:

8 ounces spaghetti
10 ounces fresh asparagus
9 ounces guanciale (or bacon)
5 egg yolks
2 cups freshly grated Pecorino Romano cheese, plus extra for garnish
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper (plus more to taste)

Instructions for Making Asparagus Carbonara:

Step 1: Boil the pasta
Cook the spaghetti in salted water until it reaches the desired doneness. Reserve some pasta water, then drain the spaghetti and set it aside.

Step 2: Prepare the asparagus sauce
Boil the asparagus stalks until tender, then blend them with some cooking water to create a smooth puree.

Step 3: Cook the guanciale
Dice and cook the guanciale until crispy, then set it aside.

Step 4: Cook the asparagus tips
Saute the asparagus tips until tender, then set them aside with the guanciale.

Step 5: Combine the eggs and cheese
Mix egg yolks, Pecorino Romano, salt, pepper, and the reserved guanciale drippings, then gradually whisk in the pureed asparagus.

Step 6: Combine all ingredients
Toss the cooked spaghetti with the asparagus sauce in a skillet, ensuring the cheese melts smoothly.

Step 7: Serve
Plate the asparagus carbonara, topping each serving with grated Pecorino Romano.

As the pasta cools, it will thicken; to reheat, add a bit of pasta water or leftover asparagus puree.