Vegetables Asparagus Asparagus Carbonara 5.0 (5) 6 Reviews Cookbook author Melissa Clark riffs on classic carbonara, swapping out the pasta for thin asparagus spears. It has that same irresistible pancetta-cheese-egg flavor, but with bright green asparagus at the center.Recipes adapted from Dinner: Changing the Game. Copyright © 2017 by Melissa Clark. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Slideshow: More Asparagus Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 15 mins Yield: 4 to 1 as side dish Ingredients 4 ounces pancetta, cut into small dice 1 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces 2 large egg yolks, lightly beaten 1/2 tablespoon unsalted butter 3 tablespoons finely grated Parmigiano-Reggiano Fine sea salt 1/4 teaspoon freshly ground black pepper Directions 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. Rate it Print