Penne With Asparagus Carbonara
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound asparagus, medium-thick
- 3tablespoons extra-virgin olive oil
- 3large cloves garlic, sliced
- Salt
- 10ounces dry penne pasta
- 3large eggs
- Ground black pepper
- 1cup grated pecorino (about 2 ounces)
- 2tablespoons minced tarragon leaves
Nutritional analysis per serving (4 servings)
495 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 22 grams protein; 586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
- Step 2
Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk ½ cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
- Step 3
Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don’t worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.
Private Notes
Comments
My guess is that 1/2 cup of pasta water is TOO much. Most carbonara recipes call for gentle, slow addition of a few tablespoons of pasta water...
I could see how you could end up with a thin, eggy mess. I might try reserving some of the pasta water and, after adding the pasta to the skillet (and off heat), add the eggs directly. If you need to loosen it up at that point you can add pasta water a little bit at a time.
This recipe sounds delicious though and I can't wait to try it :-)
I used radiatore pasta to really grab the sauce and threw a package of pancetta in with the asparagus. I thought it was fabulous! May even make it again before the asparagus gets tough.
Loved this! I added cubed ham to the just-harvested asparagus (husband’s preference), used fresh fettuccine, and guessed at the water to add to the eggs; it was a bit more than 1/4 c. Just delish, simple, springlike. The water prevented this from being full of tough egg curdles like so restaurant carbonara Ive had.
I have a suspicion that those who found the amount of pasta water too much may be using a very different sort of pan. It works well in something heavy bottomed that holds heat, but my trusty aluminum saute pan left things rather damp. I rectified this by putting it back on extremely low heat and stirring vigorously until things coalesced a bit more. I do like this better if you halve the amount of pasta though. I find the ratios in these dishes are often a bit carb heavy.
Very good. Used angel hair as suggested--part whole wheat, part semolina. Frozen asparagus and some fresh green beans. 3 eggs for for a bit over 4 ounces of pasta and kept the 1/2 cup of pasta water. No tarragon so added a small amount of fennel seed. The sauce was not too thin, nor was there too much. A keeper.
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