Asparagus Fettuccine Carbonara
This Asparagus Fettuccine Carbonara offers a fresh twist on the classic Italian dish, with shaved asparagus adding a burst of color and a subtle, earthy flavor. Perfect for a quick weeknight dinner, it’s both satisfying and visually appealing.
The creamy Parmesan egg sauce combines with crispy bacon and vibrant asparagus to create a harmonious blend of textures and flavors. Every bite is a perfect balance of rich, savory, and slightly spicy notes.
Whether you’re a carbonara enthusiast or trying it for the first time, this dish promises a delightful experience. Simple, yet indulgent, it’s an easy way to elevate your weeknight meals.

Asparagus Fettuccine Carbonara – Ingredients
The rich creaminess of Parmesan ties the dish together, creating a velvety sauce that coats the pasta perfectly. Bacon adds a satisfying crunch and smoky flavor, while the fresh asparagus brings a light, vegetal contrast.
Egg yolks form the base of the sauce, contributing depth and silkiness, while garlic and red pepper flakes introduce aromatic warmth and subtle heat. Fresh parsley offers a burst of color and a bright finish to this comforting, yet vibrant dish.
Recipe Tips for Asparagus Fettuccine Carbonara
- Perfect Pasta Cooking: For the best texture, ensure you cook the fettuccine just until al dente. Overcooking the pasta can result in a mushy dish. Be sure to reserve some pasta water before draining, as it will help you achieve the desired creamy consistency when mixed with the egg and Parmesan.
- Shaving Asparagus: When shaving the asparagus, try to use a sharp vegetable peeler for thin, even ribbons. If you don’t have a vegetable peeler, a mandoline slicer can be used to achieve similar results. Be sure to save the thicker end pieces for an extra bite!
- Controlling Sauce Creaminess: The key to a velvety carbonara sauce is adding the egg mixture quickly while tossing the pasta. The residual heat from the pasta and bacon will gently cook the eggs without scrambling them. If the sauce is too thick, thin it out slowly with the reserved pasta water to achieve the desired creamy consistency.
What to Serve with Asparagus Fettuccine Carbonara
- Garlic Bread: Pair this creamy, savory dish with crispy garlic bread. The crunch and garlic flavor of the bread are perfect for mopping up any leftover sauce from the plate. Opt for a buttery version with a sprinkle of parsley for an extra burst of flavor.
- Simple Arugula Salad: A light, peppery arugula salad complements the richness of the carbonara. Toss with a light vinaigrette made from olive oil, lemon juice, and a hint of Dijon mustard. This fresh salad balances out the creamy pasta perfectly, adding brightness to the meal.
- Roasted Vegetables: Pair the carbonara with a side of roasted vegetables such as Brussels sprouts, cherry tomatoes, or zucchini. The roasted flavors bring depth and complement the freshness of the asparagus in the dish, making for a well-rounded meal.

FAQ for Asparagus Fettuccine Carbonara
1. Can I use a different type of pasta for this recipe?
Yes, you can substitute fettuccine with other pasta types like linguine or spaghetti. Just keep in mind that thicker pastas, like rigatoni, may require a bit more sauce to coat evenly.
2. Can I make this dish vegetarian?
To make this dish vegetarian, you can substitute the bacon with sautéed mushrooms or a plant-based bacon alternative. This will still provide a satisfying texture and umami flavor.
3. Can I make this dish ahead of time?
While carbonara is best served fresh, you can prepare the individual components ahead of time. Cook the pasta, shave the asparagus, and cook the bacon, then combine and serve right before mealtime. Avoid making the egg sauce too early, as it may thicken or scramble when reheated.
4. What if I don’t have fresh parsley?
If you don’t have fresh parsley, you can substitute it with fresh basil or even chives. Just make sure to use them in smaller quantities as they have a more intense flavor.

Asparagus Fettuccine Carbonara
Ingredients
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup grated Parmesan cheese plus additional for serving
- 3 large egg yolks
- 1 pound jumbo asparagus
- 8 ounces fettuccine
- 6 slices thick-cut bacon cut into 1/2-inch pieces
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic minced
- 1/4 cup fresh parsley leaves chopped
Instructions
- Begin by bringing a large pot of salted water to a boil. In a medium bowl, whisk together the grated Parmesan, egg yolks, 1/2 teaspoon salt, and a generous amount of freshly ground black pepper. Set this mixture aside.
- Trim the tough, woody ends from the asparagus stalks. Using a vegetable peeler, shave the asparagus into thin, wide ribbons. The final piece of asparagus may be slightly thicker, which is perfectly acceptable. Set the ribbons aside.
- Cook the fettuccine in the boiling salted water according to the package directions, ensuring it is al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, place the bacon in a large skillet and cook over medium-high heat, stirring occasionally, until the bacon becomes crisp, approximately 7 to 8 minutes. Once done, drain off all but 2 tablespoons of the bacon fat. Add the crushed red pepper flakes and minced garlic, cooking for about 1 minute or until fragrant. Reduce the heat to medium-low, then add the drained fettuccine and asparagus, tossing until the pasta and asparagus are evenly coated with the bacon.
- To make the sauce, whisk 1/4 cup of the reserved pasta water into the egg and Parmesan mixture. Quickly pour the egg mixture over the pasta, tossing gently to cook the eggs and form a creamy sauce. If the sauce is too thick, gradually thin it with additional pasta water, one tablespoon at a time. Serve the carbonara in bowls, garnished with freshly chopped parsley and more grated Parmesan, if desired.