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Carbonara asparagus

Author: Les Cultures de chez nous
Asperges à la carbonara
Preparation 25
Baking 15
Portions 4
Freezing No


  • 750 g (1 1/2 pound) of sliced asparagus
  • 125 gr (1/4 pound) of bacon from its back sliced into julienne
  • 25 ml (2 tablespoons) of butter
  • 2 garlic cloves finely chopped
  • 125 ml (1/2 cup) of whipped cream
  • 250 g (8 oz) of spaghetti or capellini
  • 50 ml (1/4 cup) of freshly grated parmesan cheese
  • Suplementary Parmesan
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  • In a large pan, fry bacon in butter at medium heat for about 2 minutes or till golden. Remove with a perforated spoon. Set aside.
  • In the same pan, brown garlic and asparagus for one minute. Cover, lower heat and simmer for 5 minutes or till asparagus are tender. Add cream and warm it up.
  • Meanwhile, in a large casserole, bake pastas as indicated on the package. Drain well.
  • Add pastas to asparagus and stir well. Add parmesan cheese and bacon. Stir to coat it all well.
  • Serves on warm plates and cover with Parmesan cheese.

Chef's notes

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