ASPARAGUS CARBONARA
When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
- Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
- Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
- Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
- Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 47.2 g, Cholesterol 172.7 mg, Fat 11 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 4.4 g, Sodium 433.6 mg, Sugar 4.1 g
SPRING GREENS CARBONARA
Enjoy a twist on a carbonara with plenty of spring vegetables. Sweet peas and asparagus balance the saltiness of the pancetta and richness of the egg yolks
Provided by Cassie Best
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Boil the kettle. Heat ½ tbsp oil in a large, deep frying pan or saucepan over a low-medium heat and sizzle the pancetta until crisp, about 5 mins. Once crisp, reduce the heat to as low as it will go to keep warm.
- Meanwhile, put the parsley, basil, mint and remaining oil in a small food processor and blitz until finely chopped. Or, finely chop the herbs using a sharp knife and omit the oil. Whisk the egg yolks and parmesan together in a separate bowl.
- Fill a large saucepan with boiling water from the kettle, season well with salt and bring to the boil on the hob, then cook the spaghetti for 10 mins until al dente. Add the asparagus and broccoli for the final 3 mins of cooking time, and the peas for the final 30 seconds.
- Lift the spaghetti into the pan with the pancetta using tongs, allowing a little water to be added with each addition of pasta. Drain the boiled veg but reserve a mug of the cooking water, then add the veg to the pan with the spaghetti and pancetta. Keep the heat set as low as possible and ensure there is a small puddle of the pasta cooking water in the bottom of the pan. This will prevent anything catching and help loosen the sauce.
- Scrape all of the herb mixture and the egg and cheese over the warm spaghetti mixture and use tongs to toss everything together, ensuring each strand of spaghetti is well-coated. Continue tossing the pasta through the sauce for a few minutes, turning the heat up slightly if needed until the sauce thickens and clings to the spaghetti. Add splashes of the reserved pasta cooking water if the sauce becomes too thick - the spaghetti should be glossy and shiny when ready.
- Divide between bowls and top with extra parmesan, a grinding of black pepper and a drizzle of extra virgin olive oil, if you like.
Nutrition Facts : Calories 700 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 2 milligram of sodium
SKILLET SPRING GREENS ASPARAGUS FRITTATA
This springtime asparagus frittata is decadent-yet-healthy -- and gluten-free, too.
Provided by Silvana Nardone
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
- Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
- Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.
Nutrition Facts : Calories 150.9, Fat 11.6 grams, SaturatedFat 2.8 grams, Cholesterol 248 milligrams, Sodium 103 milligrams, Carbohydrate 2 grams, Fiber 0.6 grams, Protein 9.6 grams, Sugar 0.5 grams
ASPARAGUS FETTUCCINE CARBONARA
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
SPRING GREEN SPAGHETTI CARBONARA
In 2018, I was working on a cookbook that I knew would be published in October 2020, one month before a contentious election. I thought, no matter what side of the political aisle you were on, you were going to be seriously stressed. (Little did I know that there would also be a global pandemic.) That's when I decided to make the cookbook all about comfort food. I wanted to include recipes for classics like tomato soup and grilled cheese sandwiches but to make them fresher, more delicious and easier to prepare. That's why I called my cookbook Modern Comfort Food. This Spring Green Spaghetti Carbonara is the essence of that idea. Classic pasta carbonara is made with lots of eggs, cheese and pancetta. It's delicious but it's also pretty rich. I lightened it up by adding fresh spring vegetables like snow peas, asparagus and English peas plus lots of scallions and chives. I also find that the classic dish doesn't have that "edge" that I like - a vinegary or tart flavor that really makes all the other ingredients pop - so I added the zest and juice of a whole lemon. Don't worry; I kept all the pancetta and lots of freshly grated Parmesan cheese! This is a delicious dinner: a classic Italian dish, updated, and so comforting on a cold night!
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.
ASPARAGUS CARBONARA
I love this recipe, it tastes lush and is really quick to make. Sadly my hips don't love this recipe...
Provided by SugaredAlmond
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle.
- Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente.
- Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain.
- Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes.
- Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together.
- As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture.
- Serve with extra parmesan and a big glass of wine -- .
Nutrition Facts : Calories 798.8, Fat 37.5, SaturatedFat 19.5, Cholesterol 501.7, Sodium 337.9, Carbohydrate 95.5, Fiber 13.9, Sugar 1.4, Protein 23.6
ASPARAGUS AND SPRING GREENS CARBONARA
A very inexpensive healthy meal. Just picked a bunch of spring goodness. Dandelions, sorrel and garlic chives. Had Asparagus, spinach noodles and eggs. Tossed together and came up with this vegetarian recipe for carbonara. Be sure to wash and spin your greens well. If you enjoy meat you can cook the 1/2 pound bacon until crispy, remove the bacon and drain on paper towels. Pour off all of the oil except for 2 tablespoons. Using the bacon fat in place of the oil and butter.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions.
- Soak morels in 1 cup hot water for 5 minutes. then strain saving liquid discarding any sandy grit. Slice large morels leave little ones whole.
- In a large pan/pot heat oil and butter and saute onion for 5 minutes.
- Add garlic, asparagus, garlic chive or regular chives, and morels and saute for 5 minutes.
- Add the greens and the hot broth from the mushrooms stir to wilt.
- Toss in fire roasted peppers.
- Season with salt, pepper and red pepper flakes, remember to go easy on the salt because the cheese is salty.
- Mix the cheese and eggs together.
- Toss in the hot cooked noodles into the veggies.
- Immediately stir in the egg mixture to coat the noodles and let cook and coat all the ingredients.
- Toss in fresh parsley.
- Plate immediately topping with cheese and fresh cracked pepper.
Nutrition Facts : Calories 451.1, Fat 12.2, SaturatedFat 4.9, Cholesterol 137.7, Sodium 1081.9, Carbohydrate 64.5, Fiber 10.5, Sugar 3.8, Protein 21.4
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