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5 from 7 votes

Easy 20-Minute Tomato Asparagus Carbonara Pasta

This Easy 20-Minute Tomato Asparagus Carbonara Pasta is the perfect spring-inspired dinner recipe with fresh tomatoes, asparagus & light, creamy sauce.
Course Dinner, Main Course
Cuisine American, Italian
Keyword Easy 20-Minute Tomato Asparagus Carbonara Pasta, Easy Carbonara, Spring Pasta Recipe, Tomato Asparagus Carbonara
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 277kcal
Author Chrissie (thebusybaker.ca)

Ingredients

  • 1 box Barilla Penne Pasta
  • 2 teaspoons sea salt
  • 8 slices bacon chopped
  • 4 cloves garlic minced
  • 2 shallots finely diced
  • 1 bunch of asparagus washed and chopped
  • 1 cup fresh cherry tomatoes
  • 1 egg
  • 5 egg yolks
  • 1 cup freshly grated parmesan cheese not the pre-shredded kind, for best results use fresh!
  • ½ teaspoon freshly ground pepper
  • 2 to 2 ½ cups reserved pasta water
  • for garnish: fresh parsley shaved parmesan

Instructions

  • Fill a large pot with approximately 5 liters of water and add the salt. Bring to a boil.
  • While the water comes to a boil, heat a large skillet over medium heat and add the chopped bacon. Cook for a few minutes, until cooked but not crisp.
  • Add the garlic and shallots and sauté for about 1-2 minutes until the shallots soften and the garlic is fragrant.
  • When the pasta water has boiled, add the pasta, stir and set the timer for 7 minutes. This will cook the penne until just before the al dente stage.
  • Add the asparagus and cherry tomatoes to the pan with the bacon mixture and toss well, letting the asparagus soften slightly and turn bright green.
  • As the veggies soften in the pan, whisk together the egg, egg yolks, parmesan cheese, and pepper in a bowl until very smooth. Set aside.
  • When the pasta has cooked for 7 minutes, turn off the heat and reserve 2 1/2 cups of the pasta water in a glass measuring cup.
  • Pour 1 cup of the pasta water into the egg mixture very slowly in a steady stream, whisking constantly.
  • Drain the pasta and add the pasta to the pan with the bacon and veggie mixture, turning the heat to medium low.
  • Toss the pasta in the bacon and veggies and slowly pour in the tempered egg mixture, stirring constantly.
  • Continue stirring as the egg mixture turns into a thick creamy sauce and add up to 1 ½ cups more pasta water as needed (I usually add only about 1 cup more) to help the sauce achieve a creamy texture that’s not too thick and not too thin (as desired).
  • Serve immediately with a sprinkling of fresh parsley and some extra shaved parmesan.

Notes

This Easy 20-Minute Tomato Asparagus Carbonara Pasta is best enjoyed right after it's made. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 7g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 224mg | Sodium: 1246mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 7mg | Calcium: 218mg | Iron: 1mg