Bacon and Asparagus Carbonara with Parmesan Crisps

Bacon and Asparagus Carbonara with Parmesan Crisps

Silky egg-and-cheese sauce clings to pasta, punctuated by crisp bacon and snappy asparagus.

Total 40 min Makes 4 servings Calories 590/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat

This carbonara skips cream entirely, relying on eggs, Parmesan, and starchy pasta water for a glossy sauce that coats each strand. Crisp bacon lends smoky depth while blanched asparagus adds a fresh, seasonal crunch, and lacy Parmesan crisps bring a savory crackle on top. It's a weeknight dinner with restaurant polish, best served immediately while the sauce is still warm and fluid.

Ingredients

  • 12 ounces spaghetti
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 3 large eggs
  • 2 large egg yolks
  • 1 cup finely grated Parmesan cheese, divided
  • 1/2 cup shredded Parmesan cheese, for crisps
  • 3 cloves garlic, minced
  • 1 teaspoon freshly cracked black pepper, plus more to taste
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 2 tablespoons chopped fresh parsley, for garnish

Method

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper and spoon shredded Parmesan into four small mounds, spacing them apart. Flatten slightly and bake until golden and lacy, 6 to 8 minutes. Cool on the sheet until crisp, then set aside.

  2. Bring a 6-quart pot of generously salted water to a boil for the pasta.

  3. Whisk together the whole eggs, egg yolks, 3/4 cup Parmesan, black pepper, and salt in a medium bowl until smooth. Set aside near the stove.

  4. Cook bacon in a 9-inch skillet over medium heat, stirring occasionally, until crisp and browned, about 8 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

  5. Add asparagus to the skillet with the bacon fat and cook over medium heat, stirring often, until bright green and just tender, 3 to 4 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat.

  6. Add spaghetti to the boiling water and cook according to package directions until al dente, 9 to 11 minutes. Reserve 1 cup of pasta water, then drain the pasta.

  7. Immediately add the hot pasta to the skillet with the asparagus, tossing to coat in the residual fat off the heat.

  8. Pour the egg and Parmesan mixture over the pasta, tossing constantly and quickly with tongs, adding splashes of reserved pasta water as needed, until the sauce turns glossy and coats the noodles, about 2 minutes.

  9. Fold in the crisp bacon and adjust seasoning with additional salt and pepper to taste.

  10. Divide among bowls, sprinkle with remaining Parmesan and parsley, and top each serving with a Parmesan crisp. Serve immediately.

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Rate this recipe

★ 4.8 (1)

Bacon and Asparagus Carbonara with Parmesan Crisps

This carbonara skips cream entirely, relying on eggs, Parmesan, and starchy pasta water for a glossy sauce that coats each strand. Crisp bacon lends smoky depth while blanched asparagus adds a fresh, seasonal crunch, and lacy Parmesan crisps bring a savory crackle on top. It's a weeknight dinner with restaurant polish, best served immediately while the sauce is still warm and fluid.

40 min 4 servings 590 cal

Ingredients

  • 12 ounces spaghetti
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 3 large eggs
  • 2 large egg yolks
  • 1 cup finely grated Parmesan cheese, divided
  • 1/2 cup shredded Parmesan cheese, for crisps
  • 3 cloves garlic, minced
  • 1 teaspoon freshly cracked black pepper, plus more to taste
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 2 tablespoons chopped fresh parsley, for garnish

Method

  1. 1

    Preheat oven to 375°F. Line a baking sheet with parchment paper and spoon shredded Parmesan into four small mounds, spacing them apart. Flatten slightly and bake until golden and lacy, 6 to 8 minutes. Cool on the sheet until crisp, then set aside.

  2. 2

    Bring a 6-quart pot of generously salted water to a boil for the pasta.

  3. 3

    Whisk together the whole eggs, egg yolks, 3/4 cup Parmesan, black pepper, and salt in a medium bowl until smooth. Set aside near the stove.

  4. 4

    Cook bacon in a 9-inch skillet over medium heat, stirring occasionally, until crisp and browned, about 8 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

  5. 5

    Add asparagus to the skillet with the bacon fat and cook over medium heat, stirring often, until bright green and just tender, 3 to 4 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat.

  6. 6

    Add spaghetti to the boiling water and cook according to package directions until al dente, 9 to 11 minutes. Reserve 1 cup of pasta water, then drain the pasta.

  7. 7

    Immediately add the hot pasta to the skillet with the asparagus, tossing to coat in the residual fat off the heat.

  8. 8

    Pour the egg and Parmesan mixture over the pasta, tossing constantly and quickly with tongs, adding splashes of reserved pasta water as needed, until the sauce turns glossy and coats the noodles, about 2 minutes.

  9. 9

    Fold in the crisp bacon and adjust seasoning with additional salt and pepper to taste.

  10. 10

    Divide among bowls, sprinkle with remaining Parmesan and parsley, and top each serving with a Parmesan crisp. Serve immediately.