Bacon Asparagus Pasta Carbonara
Delicious, comforting Pasta alla Carbonara that would be perfect for any weeknight. This creamy, cheesy deliciousness is made with bacon, fresh asparagus and sun-dried tomatoes for a flavor pop.
When you do something wrong…do it right!
Comfort food is called “comfort” for a reason. It’s good for your soul but not exactly healthy. That’s why I try not to eat pasta often. Actually, I eat it quite rare. I love it, just as much as I love cheese, bread and sweets. I wish that I could eat nothing but comfort food all day every day. But that’s all it is, wishful thinking.
Even though comfort food every day is not the way to go, once in a while it’s nice to have. So when I do eat pasta, I make it worth it! Cheesy and creamy is my favorite kind. Sometimes you just crave that nice bowl of comforting pasta. I would say that Pasta alla Carbonara is my favorite next to Alfredo.
As many times as I’ve made classic Carbonara before, I still get nervous about the sauce. Sauce here is technically cooked by hot pasta. While pasta is fresh off the heat, you stir in the sauce and it’s cooked by the heat still left in pasta and the pan. It’s gently cooked and as long as you keep stirring, it will just turn into fantastic creamy sauce and won’t scramble the egg. But I still get nervous that my eggs will scramble so I while I mix in the sauce, I keep chanting:
“Keep stirring, keep stirring! Pour and stir, pour and stir!”
Works every time!
Bacon Asparagus Pasta Carbonara
Ingredients
- 1/2 lb uncooked spaghetti pasta
- 8-10 asparagus spears cut in half
- 1 Tbsp olive oil
- 1/2 cup diced sun-dried tomatoes
- 1/2 medium yellow onion sliced thin
- 2 garlic cloves
- 8-10 bacon strips
- 2/3 vegetable broth divided in 2
- 2 eggs
- 1/3 cup heavy whipping cream
- 1 cup fresh grated Parmigiano-Reggiano
- Salt
Instructions
- Cook pasta al dente. Add asparagus to the pot when pasta is about half way done. Drain and bring pasta and asparagus back to the pot, Set aside for a few minutes.
- In a medium bowl, whisk eggs and heavy cream together and mix in the cheese and some salt.
- While pasta is about half way done, preheat a large skillet over medium heat.
- Add chopped bacon and cook for a few minutes, until bacon fat starts to cook down.
- Add sliced onions, minced garlic and sun-dried tomatoes. Saute until onion is translucent.
- Add pasta and asparagus and mix well. Salt to taste.
- Add half of vegetable broth and heat through.
- Take skillet off heat and start adding egg mixture right away. Stir pasta quick and constant as you are adding the egg mixture until starts to thicken and becomes creamy.Mix in remaining broth and keep stirring until all smooth.
- Serve right away. Top with more grated Parmigiano if desired.
Nutrition
Check out these great recipes from other bloggers:
Creamy Avocado Spinach Pasta from Jo Cooks
Mushroom Florentine Pasta from She Wears Many Hats
Pizza Lasagna Rolls from Rachel Cooks
Spaghetti Aglio e Olio from Nosh On It
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Some More Recipes From Me:
Ravioli with Spinach Seafood and Mushrooms in Garlic Cream Sauce
Zesty White Macaroni and Cheese
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I love all things pasta but this recipe is my new favorite!
The recipe calls for “2/3 vegetable broth divided in 2”. Does that mean 2/3 of a cup or 2/3 of the container that the vegetable broth comes in.
Also about the sundried tomatoes – do you use the ones that are packaged in oil or the dry ones?
Once I have this information cleared up I am looking forward to trying the recipe.
Thanks
Wendy
Hi Wendy,
You want to add half of the 2/3 vegetable broth as stated in step 7 which is ⅓ cup and then the other half (also ⅓ cup) as it states in step 8 and I use dry sundried tomatoes but if all you have is sundried in oil you can squeeze the oil out and ue them and it will be fine. I hope this helps, let me know if you have any more questions.
Hi
Did you use the sun-dried tomatoes in oil or the dried ones.
Hi Jackie!
I use just dry sun-dried tomatoes, they come in a little baggie.
I hope you enjoy it 🙂
Love your pasta dishes.
Thank you so much, Liz!
this recipe is delicious, thanks for sharing. I’m always looking for new recipes to try 🙂
Simon
Thank you! I’m so glad you liked it 🙂
Mmmm I LOVE asparagus and of course bacon. I bet this is amazing. And yes, pasta in small doses due to the hips holding on to it so make it worth it when we make it! This is totally worth it!
Haha, thank you, Julie!! 🙂
Pasta is food for the soul!! We do eat it often but I try not to over indulge. My poor Honey has abaolurwly no will power so I don’t make any extra pasta. You’ve just added a healthy element of a veggie to it. Grazie, great recipe. I am sooooo looking forward to gifting my self on my birthday. I know your recipes and photos are going to be phenomenal.
When it comes to pasta, I don’t have much will power either 🙂
Thank you, Marisa! Hope you’ll try it and like it!
Agreed, comfort food is good for the soul!
🙂 Thank you, Erin!
This pasta looks awesome.
Awe, thank you, Teresa!
Loving the combination of bacon and asparagus! This looks amazing!
And thanks for linking to my lasagna rolls!
Of course, they sound amazing!
Thank you, Rachel!