Carbonara is a classic Italian pasta recipe and a quick and easy option for a weeknight dinner. Adding roasted asparagus and bacon is a fun twist on the classic.
Preheat the oven for 400F. Spray a roasting pan or cookie sheet with cooking spray.
Combine the asparagus, bacon, garlic, and salt. Roast for 25-30 minutes, or until the asparagus is crisp-tender and the bacon is starting to brown. Make sure to toss the asparagus and bacon halfway through cooking.
Set aside until ready to use.
Make the Carbonara
Cook the fettuccine for two minutes less than the package directions indicate. Reserve 1 cup of cooking liquid.
Then, drain the pasta and return it to the pot set over medium-low heat.
In a separate bowl, whisk together the egg yolks, parmesan, olive oil, and black pepper.
Add the mixture to the pasta and cook, stirring occasionally, until the egg yolks have thickened and formed a sauce that coats the pasta evenly. If the sauce thickens too much, dilute it with some of the reserved pasta water. You likely will not need the entire cup of water-- I usually use a ⅓-½ cup.
Once the sauce is your desired consistency, toss the asparagus and bacon with the pasta. Serve, garnished with freshly grated parmesan and freshly cracked black pepper.
Notes
You can cook the asparagus and bacon in a sauté pan if you would prefer to do it on the stovetop. You’ll need to cook the bacon first, and then remove it from the pan and cook the asparagus in the bacon grease.Storage tipsThe carbonara will keep fresh stored in an airtight container in the fridge for up to 3-4 days. However, the pasta will begin to dry out over that time. I find that it tastes best eaten immediately and is okay the next day.Reheating tipsMy preferred way to reheat pasta is a skillet over low heat. Add a small amount of oil or butter and your leftover carbonara to a pan and heat over low. Keep the pasta moving and if it seems dry add a splash of broth, cream, milk, or water. Briefly cover with a lid (no more than a minute) before serving.