2 pounds asparagus trimmed
Preheat oven to 350°. Place asparagus on a baking sheet and drizzle with olive oil and sprinkle a small amount of salt and black pepper on the asparagus. Roast till al dente, remove from oven and chop into 1-2 inch pieces. Cover to keep warm and set aside.
Place pancetta in a large rimmed skillet and saute till semi-crisp.
While pancetta cooks, cook pasta according to package instructions. Drain and set aside.
In a medium bowl, whisk together cheese, eggs and cream. Set aside.
Add white wine to the skillet with the pancetta. Allow it to gently simmer and reduce for about 10 minutes.
Add pasta to pancetta mixture and toss. Remove from heat and add the egg mixtures while quickly tossing the pasta. Gently stir in the asparagus to warm. Serve immediately.
I love carbonara. And yours looks fantastic, Ashley! Thanks for posting with #ImprovCookingChallenge.
Simply beautiful, & beautifully simple! That reminds me I promised my fellas carbonata this week... I might have to try your recipe with the leftover asparagus.
Looks fabulous, Ashley! Carbonara was a genius idea. And how perfect to use pancetta instead of bacon. Love it! Thanks for joining us again this month!
Looks amazing!! I'll definitely try this one!