Spaghetti Carbonara with Wild Asparagus

Spaghetti Carbonara with Wild Asparagus

My very first wild food was asparagus, found while walking in the park with my itty bitty baby daughter early last summer.

My first wild asparagus—2011

So wild asparagus has a special place in my heart.  But that first spear was a lucky find, at the very tail end of asparagus season last year, and so, I have waited nigh these long 12 months for asparagus season to roll around again.

And roll it did.

When Butter from Hunger and Thirst and I went out asparagus hunting this year, we scored a whole pound of wild asparagus.  IN ONE DAY.  In fact, in about one hour.  It was insane.

Deliciously insane.

I wanted to cook up a little something to highlight that amazing fresh flavor, and pasta carbonara seemed to perfectly fit the bill.

This recipe is light and creamy.  It seems crazy decadent, but the bacon flavor means a little goes a long way, and the fat in the egg yolk is good fat, meaning that this fresh faced pasta is as easy to eat as it is to make.

Pasta Carbonara with Wild Asparagus
Recipe Type: Main
Author: Lacy Boggs | Laughing Lemon Pie
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
A delicious, light pasta that lets the favors of the spring vegetables shine through
  • 1 lb thin asparagus in bite-sized pieces
  • 1/2 cup frozen peas
  • 6 oz whole wheat spaghetti
  • 2 thick slices bacon
  • 3 cloves garlic, minced
  • 1 large egg yolk
  • salt and fresh pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese
  1. Boil a large pot of water and add asparagus. Cook for about 4 minutes or until crisp-tender, adding the peas during the last 1-2 minutes of cooking. Using a slotted spoon, remove vegetables to a bowl and reserve 1 cup of water for later use.
  2. Add pasta to water with salt and cook until al dente, drain, and return to pot.
  3. Meanwhile, cook bacon to crisp in a skillet. Add garlic and cook until fragrant, 1-2 minutes. Add vegetables and toss with garlic and bacon fat. Salt and pepper to taste and remove from heat.
  4. In a small bowl, combine egg yolk and cheese and whisk to combine. Add 1/4 cup of the vegetable blanching liquid and mix well.
  5. Pour egg mixture over cooked pasta and return pasta pot to medium heat, cooking for 1-2 minutes, or until the sauce thickens. Add vegetables and toss to combine, adding salt and pepper as needed.
  6. Garnish with additional grated cheese.
Serving size: 1 cup pasta Calories: 277 Fat: 5.6 Saturated fat: 2.3 Carbohydrates: 45.5 Sugar: 7 Fiber: 9.2 Protein: 15.1 Cholesterol: 58.8

I’m sharing this with the Wild Things Round Up for May.

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