This creamy asparagus carbonara is a lighter, spring-inspired twist on the Roman classic—easy to make, full of flavor, and perfect for weeknight dinners.
For more easy Italian pasta recipes, check out our classic carbonara, amatriciana, linguine with clam sauce, and Italian sausage pasta.
A Lighter Take on Carbonara
There are evenings when Louise and I crave the comfort of carbonara—that creamy, cheesy, peppery hug of a pasta dish—but we’re not in the mood for the richness of guanciale. That’s when this creamy asparagus pasta version comes into play.
It’s light, bright, and just as satisfying, with the same glossy sauce that clings to each bite and a touch of spring from the fresh asparagus. No shortcuts, no tricks—just good ingredients and a simple technique that makes you feel like you’re cooking something special, even on a weeknight.
Let’s be clear: the classic Roman carbonara might just be the greatest pasta dish ever created. But this carbonara without meat stands proudly on its own. It’s easy to make, relies on a handful of ingredients, and packs in all the flavor we want from a proper pasta. We make it often when asparagus is in season. It’s everyday cooking at its best—honest, quick, and deeply satisfying.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Rigatoni: Short pasta like rigatoni, mezze maniche, or penne works best to catch the creamy sauce. Substitute spaghetti or fettuccine for a more traditional feel.
- Salt: For seasoning the pasta water. Don’t skip it—this is your first layer of flavor.
- Asparagus: Use fresh, in-season asparagus for the best texture and taste. Substitute zucchini or peas if asparagus isn’t available.
- Egg yolks: These create the creamy, rich base for the sauce. No substitutes here—whole eggs will make the sauce thinner, less rich.
- Parmesan: Use Parmigiano Reggiano or Grana Padano for a nutty, salty depth. Substitute with more Pecorino if needed.
- Pecorino Romano: Adds sharpness and a briny bite. Substitute with more parmesan for a milder flavor.
- Black pepper: Freshly cracked is best for its bold aroma. Don’t be shy—carbonara loves pepper.
How to Make Asparagus Carbonara
1. Prep and Sauté the Asparagus
Trim the woody bottom inch from the asparagus using a knife on a cutting board—quicker and less wasteful than snapping by hand. Slice the stalks into thin discs and keep the tender tips whole. In a large skillet, heat a generous drizzle of olive oil over medium. Add the asparagus, season with salt and plenty of freshly cracked black pepper, and sauté for about 5 minutes. Halfway through, ladle in a bit of hot pasta water to help them soften and glaze.
2. Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta until al dente. Rigatoni, spaghetti, or mezze maniche are all great options. Save some of that starchy water before draining—it’s key to getting that silky, creamy asparagus pasta texture.
3. Make the Carbonara Base
While the pasta cooks, whisk together the egg yolks, grated Parmigiano Reggiano, Pecorino Romano, black pepper, and about 2 tablespoons of hot pasta water. You’re aiming for a thick, glossy paste—not a sauce yet, but a rich base that melts beautifully when it hits the pasta. This is where all the depth and flavor of a proper carbonara without meat comes from.
4. Finish the Dish
Drain the pasta and toss it into the pan with the asparagus. Stir together over low heat for a few seconds, then turn the heat off. Let it sit for 30 seconds to cool slightly. Now add the egg-and-cheese mixture and stir vigorously with a spatula until it transforms into a velvety, glossy sauce that hugs every piece of pasta (1 to 2 minutes of stirring).
Plate immediately, top with more Pecorino and black pepper, and enjoy while it's still hot and creamy.
Tips
- Use in-season asparagus: Fresh, crisp asparagus makes a big difference in both texture and flavor. This is a spring carbonara recipe at heart—lean into those seasonal ingredients.
- Cut the asparagus evenly: Slicing the stalks into uniform discs ensures they cook quickly and evenly in the pan. Leave the tips whole for a beautiful presentation and contrast in texture.
- Sauté, don’t steam: Cook the asparagus in olive oil, not water, so it caramelizes slightly and adds depth to the dish. A splash of pasta water softens them just enough.
- Salt your pasta water: Think of it as seasoning from the inside out—your pasta should be flavorful even before it hits the sauce.
- Use freshly grated cheese: Pre-grated varieties don’t melt the same way. Grate your Parmigiano and Pecorino fresh for the best creamy egg pasta sauce texture.
- Let the pan cool slightly before adding the eggs: Turning off the heat and waiting 30 seconds helps prevent scrambled eggs. This step is key for a smooth, glossy finish.
- Work quickly when mixing: Stir vigorously off the heat to emulsify the egg-cheese paste into a sauce that clings to every bite of pasta.
- Serve immediately: Like all good carbonaras, this one doesn’t wait. The sauce sets fast, so have plates ready and serve while it's hot and creamy.
- Experiment with other vegetables: This carbonara with vegetables works well with peas, zucchini, or even fava beans if asparagus isn’t in season.
Frequently Asked Questions
Carbonara is best served fresh. Once the egg sauce sets, it loses that silky texture. If you need to prep ahead, you can chop the asparagus and grate the cheese in advance. The recipe comes together in the time it takes to cook the pasta.
Let the pan cool for 30 seconds after tossing in the pasta, and stir vigorously while adding the egg and cheese mixture. The residual heat will melt everything into a creamy egg pasta sauce without turning it into scrambled eggs.
Yes—this is a naturally easy carbonara without meat. It skips the guanciale, but thanks to the Pecorino, Parmigiano, and asparagus, you still get loads of flavor and depth.
You can, but the sauce will be looser and less rich. Yolks are what give traditional carbonara its luxurious texture.
Pecorino Romano and Parmigiano Reggiano are classic for carbonara. If needed, you can substitute with just Parmigiano, but the sharpness of Pecorino really brings balance.
Short shapes like rigatoni or mezze maniche hold the sauce well, but spaghetti or fettuccine also work if you prefer something more traditional.
Fresh asparagus is ideal for that clean, crisp texture, but if using frozen, thaw and pat dry thoroughly before cooking to avoid excess moisture.
More Easy Italian Dinners
- Chicken alla Norma (eggplant and tomato)
- Gnocchi alla Sorrentina (tomato and mozzarella)
- Caprese pasta salad
- Chicken arrabbiata
- Chicken piccata
- Chicken saltimbocca
- Italian meatballs
- Baked cod
If you tried this Asparagus Carbonara recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Asparagus Carbonara Without Meat
Video
Ingredients
- 12 ounces rigatoni or another short pasta + salt for the pasta water
- 1 pound asparagus
- 1 tablespoon olive oil
- 5 egg yolks
- ⅔ cup (2 oz) parmesan grated, best if Parmigiano Reggiano or Grana Padano
- ⅔ cup (2 oz) pecorino romano grated - sub more parmesan
- ½ teaspoon black pepper
- 1 pinch salt
Instructions
- Prep & Cook Asparagus: Trim and discard the woody ends of 1 pound asparagus, then slice the stalks into discs and keep the tips whole.In a skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus, season with 1 pinch salt and pepper, and sauté for 5 minutes. Add ¼ cup (½ ladle) of pasta water halfway through.
- Cook 12 ounces rigatoni in a large pot of salted boiling water until al dente. Save some of that starchy water before draining.
- Make Carbonara Base: In a bowl, whisk 5 egg yolks, ⅔ cup (2 oz) parmesan, ⅔ cup (2 oz) pecorino romano, ½ teaspoon black pepper, and 2 tablespoon pasta water into a thick paste.
- Finish the Dish: Drain pasta and toss it with the asparagus in the skillet. Turn off the heat, wait 30 seconds, then stir in the egg-cheese paste vigorously until creamy (1 - 2 minutes).
- Serve immediately with more Pecorino and black pepper on top.
Notes
- Rigatoni: Best for catching sauce. Sub with mezze maniche, penne, or even spaghetti.
- Asparagus: Go fresh and in-season. Sub with diced zucchini or peas.
- Egg yolks: No swaps—yolks make it rich and creamy.
- Parmesan: Use Parmigiano or Grana. Sub with Pecorino if needed.
- Pecorino Romano: Sharp and salty. Swap for more parmesan if you prefer it milder.
- Black pepper: Freshly cracked, and plenty of it. Carbonara needs it!
- Use fresh asparagus: It’s a spring carbonara recipe—seasonal is best.
- Cut evenly: Slice stalks into discs, leave tips whole for texture.
- Sauté, don’t steam: Olive oil + pasta water = depth and glaze.
- Salt your pasta water: Pasta should taste good before the sauce.
- Grate cheese fresh: For the best creamy egg pasta sauce texture.
- Cool the pan before eggs: Wait 30 sec to avoid scrambled eggs.
- Mix fast: Stir off heat to get that silky, glossy sauce.
- Serve hot: Carbonara waits for no one—plate it immediately.
- Try other veg: Peas, zucchini, or fava beans work too.
Mia says
Wow—this asparagus carbonara was absolutely delicious! I love how creamy and rich it turned out, even without the meat. The asparagus added the perfect touch of freshness and a bit of crunch. It felt like such a comforting yet elegant dish, and I was amazed at how quickly it came together. This will definitely be a repeat in my kitchen—thank you for such a beautiful vegetarian twist on a classic! 🌿🍝💛
Nico Pallotta says
Thank you so much, Mia! I’m so happy you enjoyed the asparagus carbonara—it’s one of my favorite veggie twists on a classic. I love how the asparagus brings that fresh crunch too! It means a lot to hear it felt both comforting and elegant—that’s exactly what I was going for. Can’t wait for you to make it again! 💛🌿🍝