This asparagus carbonara shows how easy it is to make a classic carbonara without bacon. Instructions for horseradish breadcrumbs included!
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It's Thursday, so it's time for our weekly post for The Food Network's blog, FN Dish. Our theme for spring is #SustainableSides, and this week's topic is asparagus. Sure, I could have come up with a more traditional side dish thing, but honestly, I really wanted to make carbonara. So just portion it down for a side dish, and bingo, you have a Sustainable Side.
Carbonara is one of the more intimidating dishes I've made, and one of the easiest. I overthink things sometimes; blow them up to be more overwhelming than they are. At best, it delays me from acting. At worst, it stops me without even trying.
And yet, when I've ignored my fears and run forward without thinking something to death, riding a rockin' wave of hope and dreams, those are the paths that have helped to define who I am. To be clear, that's not saying it's all worked out. God knows.
Carbonara is one that worked out and made me question why I waited so long, and it's one of those easy week night dinners that can be ready in under 30 minutes. If this is your first time to make carbonara, check out the below Cook's Tips.
If you want some ideas for making a vegan carbonara, you must check out this vegan carbonara post. It's made with vegan cream, nutritional yeast, smoked tofu, chickpea flour, and miso paste. It's amazing.
Cook's Tips:
- Once I drain the pasta, I return the pasta to the pot, add the vegetables, add the egg and cheese mixture all at once and toss with a large spoon continuously for at least 5 minutes. The heat from the pot helps to guarantee that the eggs will 'cook'. But if you don't toss continuously, the eggs will heat up too high too quickly and scramble.
- The final texture should be silky, suggesting a sauce.
- Carbonara is best served immediately, but if you have an unexpected delay, retain ¼ cup of pasta water to add if you need to reheat. Carbonara doesn't reheat well as it's difficult not to scramble the eggs. Adding a little pasta water helps to slow the reheating process.
- I love horseradish, but if it's not your preference, just eliminated from both the Carbonara and Crumbs, and double the garlic in the Crumbs.
More Asparagus Recipes
Keto-Friendly Cream of Asparagus Soup
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Asparagus Carbonara with Horseradish Breadcrumbs
Equipment
- Small skillet for the breadcrumbs
Ingredients
Carbonara
- 8 ounces uncooked pasta I used orecchiette
- 2 tablespoons extra-virgin olive oil
- ½ leek light and medium green part, very thinly sliced
- 1 teaspoon minced garlic
- 2 cups asparagus sliced into 2" pieces
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 large eggs
- ½ cup Parmesan cheese
- 2 teaspoons Dijon mustard or country mustard
Horseradish Crumbs
- 1 tablespoon unsalted butter
- ¼ cup plain Panko breadcrumbs
- 2 tablespoons freshly grated horseradish
- 1 teaspoon minced garlic
- 1 tablespoon finely chopped parsley
- ¼ teaspoon kosher salt
Instructions
Carbonara
- Cook the pasta in well salted water according to the package directions. Remove the pot from heat, scoop out ¼ cup of the pasta water, set aside, and drain the pasta. Return the pasta to the pot.
- While the pasta cooks, whisk together the eggs, cheese, and mustard. Set aside.
- Heat the olive oil in a large skillet pan over medium-high heat and add the sliced leeks. Sauté for 10 minutes, or until lightly browned. Add the garlic and asparagus and cook another 5 minutes or until the asparagus is just tender. Add the thyme, salt and pepper and toss a few times. Keep warm until the pasta is cooked, drained and back in the pot.
- When the pasta is back in the pot, and still hot, toss in the leeks and asparagus mixture, and the eggs and cheese. Using a large metal spoon, toss continuously for about 5 minutes, or until the egg mixture thickens into a cooked sauce.Pro-Tip: If the pasta cools off, and the sauce isn't thickening, turn the stove back onto a low setting to gently warm. Don't move the heat any higher, as you risk scrambling the eggs.
- Top with Horseradish Crumbs and serve immediately.
Horseradish Crumbs
- Melt the butter in a small pan over medium heat. Add the breadcrumbs and horseradish, and sauté until the bread crumbs are lightly toasted, about 5 minutes. Add the garlic and parsley, and sauté for until minute, or until the garlic is fragrant. Store in the refrigerator for up to 1 month.
Jill Silverman Hough
LOVE the idea of the horseradish crumbs, Susan! Bet they'd be good over mashed potatoes, on top of mac and cheese, and even like a gremolata on something like short ribs or pot roast. Nice!
The Wimpy Vegetarian
Thanks so much Jill! They're my latest condiment for the kitchen and I'm having fun finding ways to use them 🙂 Love your ideas for them!
Rita Held
Good thing I'm not hungry right now, or I'd stop and make this recipe immediately! All ingredients are on hand.
The Wimpy Vegetarian
Oh, that looks really good, Rita! I may have to keep that one in mind too!
Sippitysup
Love those breadcrumbs. Perfect zing to offset the rich carbonara. GREG
The Wimpy Vegetarian
Exactly, Greg! They're fun to experiment with on other dishes too. I'm thinking risotto would be another winner. Thanks for stopping by!
Lizthechef
horseradish crumbs ?! These sound fantastic. I wonder where I could find fresh horseradish? Such an original recipe.
The Wimpy Vegetarian
Thanks Liz! They've got it in all my local markets here - I wonder if it's all local? But check the produce section - it's a root with a dark skin that's cut off. Then I use a zester to grate it.
Suzanne
Carbonara is often thought of as a very complicated dish when in reality it's so simple and straightforward. I love your carbonara, orecchiette are one of my favorite pasta shapes and I love asparagus. Beautiful Susan! How is the pup?
The Wimpy Vegetarian
I was completely intimidated by it, Suzanne, and didn't get my nerve up to make it until a year or so ago. I had completely convinced myself there was trick to it. And I completely agree on the orecchiette. It's my favorite pasta shape of them all.
Pup had a good day yesterday. She's eating again, thankfully, and drinking water. Her energy has returned, but we still have diarrhea up the ying-yang. This afternoon she ate some special dog food from the vet, and I think we'll be ok soon, but she's lost 20% of her weight over the past 10 days. Scary.
Liz
I love carbonara---and adding asparagus just makes it better!!! And that crumb topping sounds divine, too!
cristina
Beauitiful dish and like that you've used orecchiette. Thanks for the tip about the eggs and luv the horseradish crumbs - pinning! 😉 Have a lovely weekend...
Josie Godel
The idea of horseradish crumbs in a creamy carbonara sounds absolutely amazing. I can't wait to give this recipe a try!
Lisa
Another delicious asparagus recipe! I'm a fan of horseradish too so I'll be trying this one real soon. Thanks!
The Wimpy Vegetarian
Thanks so much Lisa! And thanks for stopping by!
Kristen @ A Mind Full Mom
Horseradish crumbs--you are genius!!
The Wimpy Vegetarian
Thanks Kristen! And these little crumbs are good on so many things 🙂
Marye
YUM! I love carbonara and I love asparagus so this is perfect for me.... 🙂
The Wimpy Vegetarian
Thanks Marye! Me too - I had it 2 nights in a row, it was so good 🙂
Lily Lau
Asparagus carbonara sounds delicious, I've only associated carbonara with pasta and that's so wrong! Thanks for sharing it with us 😀
Lazy Penguins
Oui, Chef
Horseradish crumbs! Oh man, why didn't I think of that, they are brilliant!
Norma Chang
I too love the horseradish crumbs idea. Wondering if fresh horseradish root freezes well, Do you know? Must experiment when we harvest at Locust Grove.
sayino
horseradish crumbs ?! These sound fantastic. I wonder where I could find fresh horseradish? Such an original recipe.