Asparagus carbonara

By the GetYourMacros team · 31 August 2026

A seasonal twist on the Roman classic, using fresh asparagus to add volume and freshness while keeping the creamy egg heart.

• Time 20 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 75 g Pasta
• 200 g Asparagus
• 15 g Guanciale (cured pork jowl)
• 1 Egg (60 g)
• 15 g Pecorino romano

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a pot of salted water to a boil for the pasta.
2. Clean the asparagus, cut off the woody ends, and slice the stalks into rounds, keeping the tips whole.
3. In a cold pan, add the diced guanciale and cook over medium heat until crispy and the fat has rendered.
4. Add the asparagus to the pan with the guanciale and sauté for 5-6 minutes with a splash of pasta water.
5. In a small bowl, whisk the egg with the grated pecorino and plenty of black pepper until creamy.
6. Cook the pasta al dente, drain it, and toss it into the pan with the asparagus and guanciale.
7. Remove the pan from the heat, pour in the egg mixture, and stir rapidly to create a silky sauce without scrambling the eggs.

Tips

• The residual heat of the pasta is enough to cook the egg; never keep the flame on once you add the cream.
• Using mostly asparagus and a small amount of guanciale gives you the smoky flavor with fewer calories.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.