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Lunch • Snack • Dinner
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Roasted Asparagus Spaghetti Carbonara

Timer icon 20 MINUTES
Servings icon 3 Servings
Roasted Asparagus Spaghetti Carbonara
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Ingredients

INSTRUCTIONS

  1. 1
    Preheat oven to 425° F. Add 5-6 quarts of water to a large pot. Bring to a boil over high heat. Add 2 teaspoon kosher salt and the pasta to the boiling water. Boil pasta for 8-9 minutes stirring occasionally. Reserve AT LEAST 1 cup of the pasta water, then drain pasta.
  2. 2
    While the water is coming to a boil. Carefully cut off the bottom inch of the asparagus and discard. Cut the asparagus into 2 inch pieces and add to a sheet pan. Drizzle the 2 teaspoons of olive oil over the asparagus pieces and toss to coat. Transfer to the oven and roast 15-20 minutes.
  3. 3
    Meanwhile heat a large skillet over medium heat. Add the prosciutto to the skillet. Cook 5-6 minutes, flipping halfway until crispy. Transfer the prosciutto to a plate to cool slightly then cut/rip into small pieces. Turn off the heat to the skillet but keep the skillet in place for the spaghetti.
  4. 4
    Whisk the egg yolks and lemon juice together in a small bowl. Once the pasta is done cooking and you have the hot pasta water you'll temper the eggs with the hot pasta water. With one hand, slowly whisk the eggs. Slowly pour 1-2 tablespoons into the eggs. Whisk quickly to combine. While continuing to whisk continue to add the pasta water until you've added about 1/2 cup. Make sure to continue whisking until a nice smooth sauce begins to form. Add the cheese to the mixture.
  5. 5
    Add the spaghetti to the skillet the prosciutto was cooked in. With a spatula or tongs ready to toss, slowly add the egg mixture to the spaghetti. Immediately start tossing to coat the sauce. Turn the heat back on to low. If the sauce is seeming like it is not enough to cover everything add a little bit of the pasta water until you have a good amount. Keep tossing as the skillet heats back up, the sauce will start to thicken. Once you have reached a good consistency remove from heat. Add in the asparagus and prosciutto and give a final toss to get everything mixed together. Serve immediately with a garnish of parmesan cheese.