Carbonara con Asparagi | Ricetta tradizionale rivisitata

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is lower in fat, while bacon is more accessible and affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free, while Grana Padano is a more economical cheese option.

eggs

🥗Healthier: egg substitute

💰Cheaper: tofu

Egg substitutes can reduce cholesterol, while tofu is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is often less expensive.

Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.

Trim and cut asparagus into bite-sized pieces.

In a skillet, heat olive oil over medium heat until shimmering.

Add guanciale and cook until crispy, about 4-5 minutes.

Add garlic and asparagus to the skillet; sauté until asparagus is tender, about 3-4 minutes.

In a bowl, whisk together eggs, Parmesan, and Pecorino Romano until smooth.

Drain spaghetti, reserving some pasta water, and add it to the skillet with guanciale and asparagus.

Remove skillet from heat and quickly mix in the egg and cheese mixture, stirring to create a creamy sauce.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Season with black pepper to taste.

Serve immediately with extra cheese on top.

Cooking Techniques

Spice Level:

Allergens