Cookbook author Melissa Clark riffs on classic carbonara, swapping out the pasta for thin asparagus spears. It has that same irresistible pancetta-cheese-egg flavor, but with bright green asparagus at the center.Recipes adapted fromDinner: Changing the Game.Copyright © 2017 by Melissa Clark. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.Slideshow:More Asparagus Recipes
What a find! I haven't stopped thinking or talking about it since making it last week--and I'm having it again tonight!
Okay not only did this take under 15 minutes to make but it had a restaurant quality to it... I impressed my guest and they said they've never eaten something so tasty. I'll be adding this to my arsenal of short and sweet apps to impress.
I never knew asparagus could taste so delicious! This dish really has the wow factor for me... I had to use bacon since I didn't have any pancetta, but still the results were amazing! Thank you so much for posting this recipe!
I followed this - almost to the letter. My asparagus spears were not pencil thin, so I had to cook them a bit longer. Otherwise I stuck to script and this was absolutely delicious. I saved the recipe and will definitely be making again.
Oh, and with the leftover egg whites, I lightly scrambled with a bit more Parmesan and added some of the leftover asparagus to reheat for breakfast tomorrow.
Omg, this was so good. Seriously. This is carbonara now. Thank you.
DELICIOUS! Love PASTA carbonara, but asparagus was an awesome substitute for pasta. I didnt feel guilty for eating this during the week but only slightly because it did feel fatty but otherwise holy deliciousness!
