Roasted Asparagus Carbonara
Roasted Asparagus Carbonara
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Ingredients
Yields: 4
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1 bunch asparagus, trimmed and quartered
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1 tbsp. extra-virgin olive oil
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kosher salt
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Freshly ground black pepper
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12 oz. linguine or spaghetti
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4 slices bacon, preferably thick-cut
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2 large eggs plus 2 egg yolks
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1/4 c. freshly grated Parmesan
Directions
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Heat oven to 400°. On a large baking sheet, toss asparagus with oil and season with salt and pepper. Roast until tender and charred, 18 to 20 minutes.
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Meanwhile, in a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.
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In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain half the fat.
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In a small bowl, whisk together eggs, egg yolks and Parmesan. Season generously with salt and pepper.
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To skillet with remaining bacon fat, add cooked linguine and egg mixture and stir until coated. Add enough pasta water to make a loose, creamy sauce.
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Stir in roasted asparagus and bacon and serve.
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