Asparagus Carbonara with Horseradish Breadcrumbs
This asparagus carbonara shows how easy it is to make a classic carbonara without bacon. Instructions for horseradish breadcrumbs included!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Pasta, vegetarian main
Cuisine: Italian
Keyword: asparagus carbonara
Servings: 2 servings
Calories: 850.8kcal
Author: Susan Pridmore
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
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.
Calories: 850.8kcal | Carbohydrates: 103g | Protein: 35.1g | Fat: 33.5g | Saturated Fat: 11.7g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 15.8g | Trans Fat: 0.3g | Cholesterol: 218.1mg | Sodium: 1242.5mg | Potassium: 746.5mg | Fiber: 8.2g | Sugar: 8.6g | Vitamin A: 2222IU | Vitamin C: 18.3mg | Calcium: 432mg | Iron: 6.8mg