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Pancetta Asparagus Carbonara

Serves: 4

Carbonara can be made in so many ways. This one combines the nutty taste of pancetta and earthy taste of asparagus. It makes for a great paring.


500-gram dry pasta (whatever type you like)

As much asparagus spears you like cut into 1-inch chunks

2 tbsp olive oil

1 pack pancetta

2 shallots finely chopped

4 eggs

¾ cup grated parmesan

½ cup milk or cream

Hot pepper flakes to taste (optional)

¼ cup chopped parsley

Grated parmesan for garnish


  1. Make pasta per directions on package

  2. Clean asparagus, cut into 1-inch pieces and add to the pasta water half way through cooking the pasta

  3. Heat oil in large skillet, sauté pancetta and shallots

  4. Cook until pancetta is starting to crisp – turn off until ready to put together

  5. Beat eggs, parmesan and cream well – set aside

  6. Either using a pasta scoop or straining in a colander make sure to keep some of the boiled water. Add pasta into pancetta and stir until well combined

  7. Pour in egg mixture and mix well and cook until eggs are fully cooked. Add a little of the paste water if the pasta isn’t creamy enough.

  8. Stir in pepper flakes

Plate and sprinkle with parsley and parmesan


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