When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

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  • Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.

  • Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.

  • Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.

  • Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.

  • Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.

Cook's Note:

If you prefer, feel free to substitute Pecorino Romano for Parmesan cheese.

Nutrition Facts

372 calories; protein 20.4g; carbohydrates 47.2g; fat 11g; cholesterol 172.7mg; sodium 433.6mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2020
Excellent! I will be making it again. The bacon was a special ingredient which we eat on a rare occasion. Making it in the spring when asparagus is inexpensive is a plus. No substitutes. I would chop the parsley fine. Read More
(2)

Most helpful critical review

Rating: 3 stars
03/25/2020
Added More half-and-half and butter for creamier Taste. Read More
(1)
8 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/08/2020
Excellent! I will be making it again. The bacon was a special ingredient which we eat on a rare occasion. Making it in the spring when asparagus is inexpensive is a plus. No substitutes. I would chop the parsley fine. Read More
(2)
Rating: 3 stars
03/25/2020
Added More half-and-half and butter for creamier Taste. Read More
(1)
Rating: 5 stars
03/23/2020
a nice meal Read More
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Rating: 3 stars
03/25/2020
This might be 4 stars but I didn't use bacon since we don't eat it. Also I did not have plain yogurt so I tried using sour cream which was ok when it was first done but after a while not as good. I will definitely have to use yogurt next time. I just used the whole egg instead of just egg yolks. But one thing I noticed is the recipe doesn't say what to do with the asparagus once the pasta dish is done. I just dumped it into the pot with the pasta and warmed it up. Read More
Rating: 5 stars
04/05/2020
This recipe had me at Greek yogurt. The only change I made was to use Sea Shell pasta since I didn't have spaghetti. I love the tang from the yogurt, which really goes well with the fresh parsley. I am definitely making this again! Read More
Rating: 3 stars
12/06/2020
This was quick and easy to make, but the sauce wasn't that great. It mainly tasted like yogurt. Read More
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Rating: 5 stars
04/04/2020
Yummy! I added garlic powder and onion powder to the yogurt mix and its delicious! Read More
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