Roasted Asparagus Carbonara

Roasted Asparagus Carbonara


Yields: 4

  • 1 bunch asparagus, trimmed and quartered

  • 1 tbsp. extra-virgin olive oil

  • kosher salt

  • Freshly ground black pepper

  • 12 oz. linguine or spaghetti

  • 4 slices bacon, preferably thick-cut

  • 2 large eggs plus 2 egg yolks

  • 1/4 c. freshly grated Parmesan


  1. 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.

  2. Meanwhile, in a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.

  3. In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain half the fat.

  4. In a small bowl, whisk together eggs, egg yolks and Parmesan. Season generously with salt and pepper.

  5. 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.

  6. Stir in roasted asparagus and bacon and serve.

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