Carbonara Pasta with Asparagus Recipe
Prep time
Cook time
Total time
This rich and creamy pasta with asparagus combines the smoky flavor of pancetta with the creaminess of cream and a blend of cheeses!
Serves: 4
  • ½ cup diced pancetta (about 4 oz)
  • 2 cloves garlic, minced
  • 1 small shallot, diced
  • ¾ cup dry white wine
  • 1 cup heavy cream (you can substitute half & half)
  • 12 oz penne or rotini
  • 1 lb fresh asparagus, ends trimmed and cut in to 1-inch pieces
  • ½ cup grated Italian Blend (Parmesan/Romano/Pecorino) or Parmesan cheese + additional for topping
  • zest from ½ lemon
  1. Bring a large pot of salted water to a boil
  2. In a large skillet, cook the pancetta over medium heat until most of the fat is rendered and it is browned.
  3. Add the garlic and shallots and cook until they begin to soften.
  4. Reduce the heat and add the wine. Cook for about a minute. Add the heavy cream and cook for a few minutes, stirring occasionally. Add the cheese and lemon zest and stir to remove any lumps.
  5. Meanwhile, cook the pasta according to package directions, adding the asparagus in the last 2 minutes of cooking.
  6. Reserve 1 cup of the pasta cooking water, then drain the pasta and asparagus.
  7. Add the pasta and asparagus to the cream sauce and stir to coat.
  8. If the sauce seems too thick, add some of the reserved pasta water to "loosen it up" until it is the right consistency.
  9. Serve and enjoy!
Recipe by Moms Need To Know ™ at