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spaghetti carbonara with green asparagus in a bowl
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5 from 1 vote

Asparagus Carbonara

Incredibly delicious asparagus carbonara recipe! Creamy vegetarian pasta with green asparagus and carbonara sauce!
Course Mains
Cuisine Vegetarian
Keyword asparagus carbonara, asparagus pasta, asparagus recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 779kcal
Author Aline Cueni


Roasted Asparagus

  • 2 tbsp olive oil
  • 1 small onion minced
  • 2 cloves garlic minced
  • 10.5 oz asparagus 1-2 inch pieces

Carbonara Sauce

  • 2 organic eggs
  • ¼ cup heavy cream or dairy-free heavy cream
  • cup finely grated parmesan cheese or dairy-free cheese alternative
  • ½ tsp salt
  • ¼ tsp pepper
  • tsp ground nutmeg


  • Cook the spaghetti in a large pot of boiling salt water until al dente. Drain and set aside.
  • Snap the rough ends of the asparagus and discard. Cut the asparagus into 1-inch pieces.
  • Heat a large skillet with olive oil. Add minced onion and garlic, sauté for 3 minutes. Add asparagus and roast for 5 minutes. Season with a generous pinch of salt and pepper.
  • Mix all ingredients for the carbonara sauce in a bowl.
  • Add drained spaghetti and carbonara sauce to the skillet with the asparagus and toss for a few minutes over low heat until the sauce starts to thicken slightly. → You want to avoid that the carbonara sauce gets too hot or your eggs begin to scramble. Alternatively, take the skillet off the heat completely to prevent scrambled eggs, although I prefer when the sauce thickens just a tiny bit rather than being super runny! Up to you!
  • Season to taste with salt and black pepper. Feel free to top it with additional parmesan cheese and chopped parsley or chives.


  • Dairy-Free: This carbonara can be made dairy-free!
  • Vegan Option: If you prefer a vegan asparagus carbonara, use the vegan carbonara sauce from this Vegan Carbonara Recipe.
  • Keeps fresh for 3 days. Store it in an airtight container in the refrigerator. Although I highly recommend cooking only as much so that you don't end up with leftovers as freshly cooked carbonara tastes best. If you reheat it, the eggs get cooked, resulting in a dry carbonara sauce. Still delicious, but not as creamy. 😉


Calories: 779kcal | Carbohydrates: 86g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 921mg | Potassium: 693mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1947IU | Vitamin C: 12mg | Calcium: 301mg | Iron: 6mg