Asparagus Carbonara Without Meat
Servings: people
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.
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
SUBSTITUTIONS
- 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.
