Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmesan, plus more for serving, optional
- 3 large egg yolks
- 1 pound jumbo asparagus
- 8 ounces fettuccine
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1/4 cup fresh parsley leaves, chopped
Instructions
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 595 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 31 g |
| Cholesterol | 192 mg |
| Sodium | 780 mg |
Reviews
Excellent recipe, we really enjoyed it.
Great flavors! I added about 12oz pasta, a few more strips of bacon to help feed our teenage boys, but everyone liked this dish! I should have thinned the sauce more but it was overall really good. Will make again!
It was just OK. I would not make it twice. Followed recipe exactly. Had to add more pasta water. Thought it was just ehhhh. Seemed like a good idea but was flat.
The asparagus shavings are a good idea for a variety of pastas. I can’t eat the cheese and would have to use whole wheat pasta, but looks tasty. I might add sautéed cherry tomatoes and Kalamata olives to compensate for the cheese.
Absolutely loved this recipe! I left out the bacon since I’m vegetarian but I did add in some butter w/olive oil with asparagus and added in heavy cream.
Creamy and full of flavor!
Definitely a keeper.
Creamy and full of flavor!
Definitely a keeper.
Loved this dish. The shaved asparagus adds a little crunch and flavor that is different than whole asparagus. It isn’t hard to do if you have a good veggie peeler and I thought it was fun to do. I used pancetta instead of bacon. The taste is great. 2 things I will change next time. No need to add salt. The pancetta was salty enough. And I would also break the thicker asparagus pieces in half.
Great recipe! It came together quickly and was a hit on the dinner table!
Great recipe. Loved it. Thanks
Excellent recipe
Excellent recipe. So nice for Spring. The only thing I changed was, I used guanciale as in Italy.