Springtime Spaghetti Alla Carbonara

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The key to a silky carbonara sauce is to toss the pasta constantly as you add it to the egg mixture. If it stops moving, even for just a second, the eggs start to clump. While this isn't the end of the world tastewise, you won't end up with the best sauce consistency. If you like, garnish the pasta with a little extra grated Parmesan cheese and some fresh-cracked pepper.

PS I only used 2 eggs, outta respect for Kalon. He really liked it though. It was a real winner.


  • 3 eggs
  • 1/2 tsp (2 mL) pepper
  • Pinch salt
  • 375 g spaghetti
  • 1 bunch asparagus, (about 450 g) peeled into ribbons, or just cut in half lengthwise
  • 1/4 cup (60 mL) grated parmesan cheese
  • 1 tbsp (15 mL) lemon juice

Lemon Parsley Bread Crumbs:
  • 4 tsp (18 mL) extra-virgin olive oil
  • 1 cup (250 mL) fresh bread crumbs
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1 tsp (5 mL) grated lemon zest

Lemon Parsley Bread Crumbs: In skillet, heat oil over medium-high heat; cook bread crumbs, parsley and lemon zest, stirring often, until crisp and golden, about 5 minutes. Transfer to bowl; set aside.


In large bowl, beat together eggs, pepper and salt; set aside.


Meanwhile, in large pot of boiling salted water, cook pasta according to package directions, adding asparagus during last 1 minute of cooking. Reserving 1 cup of the cooking liquid, drain pasta mixture.


Immediately add pasta to egg mixture, tossing and adding as much of the reserved cooking liquid as needed to coat pasta and make sauce creamy.


Stir in Parmesan cheese and lemon juice; sprinkle each serving with some of the bread crumb mixture.


Tip from The CL Test Kitchen: Asparagus ribbons look pretty and cook quickly in this pasta dish. To make them, gently press a vegetable peeler down the length of each spear to peel off thin strips.

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