Asparagus Pesto Spaghetti Carbonara

  • 1 Pound-Spaghetti
  • 1 Pound-Bacon-cut into thin strips
  • 3 Cloves-Garlic-chopped
  • 4 Each-Eggs-lightly beaten
  • 3 Tablespoons-Heavy Cream
  • 1 Cup-Parmesan
  • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
  • 1 Cup-Frozen Sweet Peas–thawed in refrigerator
  • To Drizzle-Olive Oil
  • To Garnish-Toasted Panko Bread Crumbs


  • 1 Pound-Asparagus Spears-stem end trimmed
  • To Coat-Extra Virgin Olive Oil
  • To Taste-Kosher Salt/Black Pepper
  • 1/4 Cup-Walnuts
  • 1/4 Cup-Parsley-leaves only
  • 2 Tablespoons-Lemon Juice
  • 1/2 Cup-Extra Virgin Olive Oil
  • 1/4 Cup-Parmesan Cheese-grated, plus extra


  • To make pesto, drizzle asparagus spears with olive oil, toss to coat and season liberally.
  • Place on grill directly over fire (or on baking sheet and place in oven).
  • Grill until slightly charred, about 3-4 minutes, and set aside to cool.
  • Once cool, cut off tips and set aside.
  • Rough chop stalks and set aside separate form tips.
  • Place stalks in a food processor with walnuts, parsley, lemon juice and olive oil, process until smooth consistency.
  • Remove, place in a mixing bowl and stir in parmesan cheese, leave at room temperature.

Preparing the Dish

  1. Bring a large pot of water to a boil and add a large pinch of salt.
  2. Warm a large non-stick pan over medium high heat and add bacon.
  3. Cook until almost crisp, remove and drain on paper towels.
  4. Measure out and reserve ¼ cup of bacon drippings.
  5. Cook spaghetti for 8 minutes or until al dente, stirring frequently.
  6. In a mixing bowl crack eggs and beat with a fork until well combined.
  7. Add cream, half the parmesan, season with salt, both peppers; combine and set aside.
  8. Reserve at least cup of pasta water and drain pasta.
  9. In same pot add bacon drippings, garlic and cook (stirring frequently) for one minute.
  10. Add pasta to drippings, toss to coat, lower heat to low, add egg mixture and toss to coat.
  11. Add a little pasta water at a time to get sauce to a moist consistency.
  12. Add peas, half the bacon and toss to combine.
  13. Add more pasta water to keep moist if needed.
  14. Place on individual plates or a serving platter.
  15. Top a dollop of asparagus pesto, asparagus tips, remaining bacon, parmesan cheese, drizzle with a little olive oil and serve.