You can never go wrong with a quick and easy pasta dish, like roasted asparagus carbonara, that is sure to be a crowd pleaser.
Pasta night for us rarely means a red sauce (unless it is my easy sausage bolognese) because who has time to simmer a sauce from scratch most nights?! This roasted asparagus carbonara is ready in just the time it takes to boil the pasta which makes it a perfect weeknight meal. Plus, no one can resist the creamy, cheesy sauce!
When choosing asparagus for my roasted asparagus carbonara, I always look for Michigan asparagus. Michigan just surpassed both California and Washington to become the nation’s leading asparagus producer. One hundred and twenty Michigan family farms harvest approximately 20 million pounds of asparagus on 9,500 acres of land.
I love using Michigan asparagus in recipes because it has no fat, no cholesterol, and very little sodium. Plus, it is a “Clean 15” food, meaning it has a low pesticide load and is one of the safest conventionally grown crops to consume. That means it doesn’t need to be purchased organic which also helps save money on the grocery bill.
From brunch to dinner, you can never go wrong with adding Michigan asparagus to your recipes. I love roasting it but it is also delicious served in a variety of ways. In fact, each year, approximately 60% of Michigan’s crop is frozen, canned, or pickled.
If you like roasted asparagus carbonara, be sure to try these recipes too:
If you make this roasted asparagus carbonara or any other recipe from the blog, I’d love to hear about your experience. Let me know if the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
- 1 lb Asparagus trimmed
- 1/2 Tbsp olive oil
- Salt and pepper
- 8 oz fettucine
- 4 oz diced pancetta
- 2 cloves garlic minced
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1 Tbsp basil chopped
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Toss asparagus with olive oil and layer on baking sheet. Season with salt and pepper. Roast in preheated oven for 10 minutes. Remove from oven and chop into bite sized pieces.
Heat a large pot of water to boiling. Cook pasta according to package directions for al dente. Drain, reserving 1/4 cup water.
In a large sauté pan, cook pancetta until crisp. Add garlic and cook for one minute. Turn off heat.
In a medium bowl, combine eggs, cheese, salt and pepper.
Combine cooked pasta with pancetta and garlic in pan. Turn heat to low. Stir in asparagus, egg mixture and 1 Tbsp reserved pasta water. Stir until combined, adding additional pasta water if needed to thin the sauce. Top with chopped basil.
1. You can chop the asparagus prior to roasting but reduce the roasting time to 8 minutes.