Today we prepare the vegetarian carbonara asparagus, a quick and easy first course, ideal for everyday family lunch. This vegetarian carbonara asparagus is a variant of the classic carbonara, in this variant, the carbonara is enriched with asparagus. In this way, we will have a single dish, genuine and delicious, that everyone, friends and relatives will like. This recipe is quick to prepare, it will be ready to be brought to the table in just 10 minutes on the clock, so we can prepare it when we have little time to cook.
The ingredients we need to make this carbonara with vegetables are few and simple but the result will be a creamy and delicious pasta. Now let’s see together how to prepare my asparagus carbonara!
Nutrition Facts of vegetarian carbonara asparagus
Amount per serving
% Daily Value*
Total Fat 23.8g 31%, Saturated Fat 8.3g 41%, Cholesterol 192mg 64%, Sodium 355mg 15%, Total Carbohydrate 33.5g 12%, Dietary Fiber 3g 11%, Total Sugars 2.8g, Protein 18.2g, Vitamin D 16mcg 79%, Calcium 69mg 5%, Iron 3mg 15%, Potassium 287mg 6%
*The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.
300 gr of asparagus
Extra virgin olive oil
150 gr of bacon
350 gr of spaghetti
2 tablespoons of grated cheese
Salt and pepper
To prepare the asparagus carbonara, boil a pot with abundant salted water and cook the spaghetti.
We prepare the asparagus, break them up with your fingers on a plate and eliminate the hardest final part. A little tip, asparagus scraps, the hardest part, are perfect for flavoring a vegetable broth.
In a pan, pour extra virgin olive oil and brown the bacon. Add the chopped asparagus and mix. Add a little cooking water and cook for about 5 minutes.
In a bowl we break the eggs, add the two spoons of grated cheese, salt, pepper and mix with a fork.
Drain the pasta al dente and cook it in a pan with the bacon and asparagus.
After stirring the pasta, turn off the heat and wait a moment. Then we also add the beaten eggs, mixing well, until obtaining a creamy paste.
We bring our asparagus carbonate to the table by adding a sprinkling of grated cheese and ground black pepper on the palate, to make the pasta even tastier.