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A plate of asparagus carbonara with orcchiette pasta, with Parmesan and parsley in the background.
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5 from 16 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: Pasta, vegetarian main
Cuisine: Italian
Keyword: asparagus carbonara
Servings: 2 servings
Calories: 850.8kcal
Author: Susan Pridmore

Equipment

  • Dutch oven or other heavy-bottomed pot
  • Colander
  • Whisk
  • 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
  • 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.

Nutrition

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