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Pasta Carbonara w/Asparagus, Pancetta, & Lemon Herb Breadcrumbs a tasty pasta dish perfect for the weekend!
Does anyone like watching Rachael Ray?
I used to watch her all the time. Then, she got really annoying. Like, to the point that I had to watch her with the volume muted.
The lady is annoying but DANG, can she make some pretty awesome food. Which is why I haven’t completely cut her out of my weekend schedule.
Normal Saturday’s consist of waking up before Pioneer Woman comes on and eating breakfast while watching her make something far better than what I’m having at the moment, going through my “to make this weekend” list and usually cooking/baking all day. That’s only if we don’t have a crazy schedule for the weekend already planned. I try to only plan stuff in the evenings so I can get a day’s worth of cooking and natural light for photography. It’s funny I work my life around the natural light haha
I think on this one particular Saturday, J and I were hanging out in the afternoon, flipping through channels because nothing was on tv. When we flipped over Food Network, Rachael Ray was tossing together some gorgeous and creamy looking pasta. She had me at creamy. I can never pass up the chance to make creamy pasta. It’s my all time favorite type. We stopped to see what she was making and it was a version of pasta carbonara.
And it had PANCETTA and ASPARAGUS. I mean, I don’t know about you, but I had just recently bought about 3 pounds of asparagus. Besides my pee smelling foul due to the asparagus, I love asparagus paired with pancetta just as much as the next person. TMI? hehe
I pulled up the recipe on Food Network’s site and immediately put it on the menu for the coming week.
Rachael Ray, as much as you annoy me, you certainly never disappoint in your recipes. This was so yummy. I went along with the egged theme and used egg noodles. The lemon breadcrumbs you top this pasta with screams SPRINGTIME. It’s definitely a dish you need out on your dinner table sometime soon. It really is refreshing and creamy good at the same time.
Pasta Carbonara w/Asparagus, Pancetta, & Lemon Herb Breadcrumbs
Equipment
Ingredients
- ⅓ pound (151 g) pancetta, finely diced
- 4 cloves garlic, minced
- ½ cup (118 ml) dry white wine
- 1 pound (454 g) egg noodles
- 1 pound (454 g) asparagus, tough ends trimmed then cut into 1-inch pieces on an angle
- 2 tablespoon (28 g) unsalted butter
- 1 cup (108 g) Italian breadcrumbs
- Zest of 1 lemon
- 3 egg yolks
- 1 cup (100 g) freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- In a large pot, bring water to a boil and season with salt.
- In a large skillet, over medium high heat, add the pancetta and cook for about 3 minutes. Then add in the garlic and cook for an additional 1-2 minutes. Add in the wine and reduce the heat to low.1/3 pound (151 g) pancetta, 4 cloves garlic, 1/2 cup (118 ml) dry white wine
- While it’s reducing, you can go ahead and add in your egg noodles to the pot of boiling water. Cook the noodles according to the instructions on the package. When pasta is halfway done, add in the asparagus to cook together. Once finished, drain pasta and asparagus, while reserving 1 cup of pasta water. Set pasta, asparagus, and water aside.1 pound (454 g) egg noodles, 1 pound (454 g) asparagus
- In a microwave safe bowl, melt 2 tbsp. (28 g) of butter and add in the breadcrumbs and lemon zest. Stir until all combined and breadcrumbs are moistened. Set aside.2 tablespoon (28 g) unsalted butter, 1 cup (108 g) Italian breadcrumbs, Zest of 1 lemon
- Lightly beat the egg yolks in a small bowl and set aside.3 egg yolks
- Now, you can add the pasta and asparagus to the skillet. Toss around and then add in the egg yolks. Turn off the heat and toss for 1 minute, adding in the reserved pasta water slowly to thin out the mixture. Stir in cheese. Season with salt and pepper, to taste.1 cup (100 g) freshly grated Parmesan cheese, Salt and pepper
- Divide up the pasta in bowls and top with lemon breadcrumbs.
Notes
Nutrition
Rachel Ray was always annoying, but I’d watch her since Food Network was always on in the background. But once she tried to make Korean BBQ with some steak marinated in some soy sauce mixture on a grill and made bok choi with SAUREKRAUT, sprinkled some sesame seeds and called it good, I completely stopped watching her. I don’t even follow anything she does anymore.
Delish! I used to watch Rachael Ray but not so much anymore. In fact, barely.
I’d rather watch Pioneer Woman’s show, which by the way is more related to our field :)
I love your weekend routines! I watched Rachel Ray for a while, and then kind of fell out of it. I love checking out her cookbooks from the library when I have time off work and making the best recipes in them. This pasta would definitely make the list. I love creamy sauces too!
tried carbonara for the first time about a month ago at my favorite italian spot. so good! this looks delicious. Rachael Ray, the TV personality, annoys me but I like Giada!
You are hilarious! My friends and I refer to Rachel Ray as an SDO. Sound Down Only. She bugs me too.
We have the same Saturday morning routine! Isn’t life lovely? :)
This looks so good, Julie!!
Rachael Ray doesn’t bother me. Her talk show can be a bit much, but her cook all once show on the Cooking Channel occasionally catches my attention. I’ve loved all her recipes I’ve tried. Although I definitely avoid the ones that call for too many ingredients that I’d purchase just for one recipe. I can’t wait to try this springtime pasta!
Rachael Ray has never irritated me the way Sandra Lee or Paula Deen does. I don’t normally watch her, but I don’t hate her. And I have some asparagus that really needs to be used!
MMM – I love carbonara pasta. So great and creamy. You can add so many different veggies or meats to it as well. This looks great!!!