Active Time
Total Time
15 MIN
Serves : 4 as a side dish
© Abby Hocking

How to Make It


Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes. Drain off the excess fat, leaving just enough to coat the skillet. Add the asparagus and 2 tablespoons of water and cook over moderately high heat until the asparagus is crisp-tender, 2 to 4 minutes. Remove the skillet from the heat and immediately add the egg yolks and butter to the skillet. Cook, tossing, until the butter is melted. Toss in the Parmigiano-Reggiano and season with salt and the pepper. Transfer to a bowl and serve right away.

You May Like

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Svetlana kaplan

Review Body: DELICIOUS! Love PASTA carbonara, but asparagus was an awesome substitute for pasta. I didnt feel guilty for eating this during the week but only slightly because it did feel fatty but otherwise holy deliciousness!

Review Rating: 5

Date Published: 2017-03-16