We love asparagus season and always try to enjoy it to its fullest, buying 4+ asparagus bunches a week and still running out before the next farmers’ market rolls along. All year long we accumulate more asparagus recipes, so this is our chance to try them.
This asparagus carbonara recipe is another easy and delicious recipe from Kevin at Closet Cooking. To go with the asparagus, we got some locally made black peppercorn bacon from 1732 Meats via the Green Aisle store in our neighborhood. Of all the 1732 Meats bacon that we’ve tried so far, I think this is my favorite.
We cooked up some cavatelli pasta from Di Bruno Bros, and while the pasta was cooking we chopped the bacon and fried it in a pan. We set the bacon aside on a paper towel to drain, then used some reserved bacon grease to cook a bunch of chopped asparagus with 2 chopped cloves of garlic and salt and pepper to taste. Once the pasta was cooked, we reserved some pasta water, then added the pasta in with the asparagus mixture, added the bacon back in, removed from the heat, and tossed. Meanwhile, in a small bowl we mixed 1 egg yolk, 1 tbsp heavy cream, and 1/4 cup grated parmesan. Once the pasta mixture had stopped sizzling, we mixed in the egg mixture, then added some pasta water to mix and coat. I love that the egg doesn’t end up getting scrambled using this method; rather, it just gives the pasta a nice coating.
Altogether this came together in maybe 20 minutes or so and was probably one of the easiest and most successful carbonara recipes I’ve tried.