I just love pasta carbonara, its a household favorite. We also enjoy asparagus and it was on sale so I searched around and found this recipe. I liked that there wasn’t any cream since the bacon and egg yolks can make this meal very rich. The lemon also added a nice bright flavor. A highly recommended meal!
- 1 pound egg noodles
- 1 pound asparagus, tough ends trimmed then cut into 1-inch pieces
- 1/3 pound pancetta, finely diced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 3 egg yolks
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp butter
- 1 cup Italian breadcrumbs
- Zest an juice of 1 lemon
In a large pot, bring water to a boil and season with salt.
In a large skillet, over medium high heat, add the pancetta and cook for about 3 minutes. Then add in the garlic and cook for an additional 1-2 minutes. In another pan, melt 2 tbsp. of butter and add in the breadcrumbs and lemon zest. Stir until all combined and breadcrumbs are moistened. Set aside.
Add in the wine and reduce the heat to low.
While it’s reducing, you can go ahead and add in your egg noodles to the pot of boiling water. Cook the noodles according to the instructions on the package. When pasta is halfway done, add in the asparagus to cook together. Once finished, drain pasta and asparagus, while reserving 1 cup of pasta water. Set pasta, asparagus, and water aside.
Lightly beat the egg yolks and lemon juice in a small bowl and set aside.
Now, you can add the pasta and asparagus to the skillet. Toss around and then add in the egg yolks. Turn off the heat and toss for 1 minute, adding in the reserved pasta water slowly to thin out the mixture. Stir in cheese. Season with salt and pepper, to taste.
Divide up the pasta in bowls and top with lemon breadcrumbs.