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5 from 1 vote

Pasta Carbonara w/Asparagus, Pancetta, & Lemon Herb Breadcrumbs

A delicious twist on the classic pasta carbonara!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4
Author: Julie Chiou

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 pancetta, 4 cloves garlic, 1/2 cup 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 egg noodles, 1 pound 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 unsalted butter, 1 cup 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 freshly grated Parmesan cheese, Salt and pepper
  • Divide up the pasta in bowls and top with lemon breadcrumbs.

Notes

Source: adapted from Rachael Ray

Nutrition

Serving: 1 serving | Calories: 961 kcal | Carbohydrates: 110 g | Protein: 40 g | Fat: 38 g | Saturated Fat: 16 g | Trans Fat: 1 g | Cholesterol: 304 mg | Sodium: 1069 mg | Potassium: 731 mg | Fiber: 8 g | Sugar: 7 g

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