I get really overly excited about the change of seasons because of all the new in-season produce. I know, food nerd over here it’s fine. But especially with spring and summertime because the farmer’s markets open back up and you can get some gorgeous, bursting-with-flavor local produce! And nothing screams spring vegetable more like asparagus. Pretty soon you’ll be seeing it everywhere if you haven’t already – asparagus salads, roasted asparagus, asparagus wrapped in bacon or prosciutto, asparagus in risotto or pasta, asparagus EVERYWHERE. And this Spring Pasta Carbonara with Shaved Asparagus is my new favorite way to spice things up with everyone’s favorite spring veggie.

Just because it’s spring and warming up outside doesn’t mean you have to give up eating pasta, which is traditionally a fall or winter dish to warm you up. Um, hello, I’m Italian, and I’m not giving up pasta for any reason any time soon.

I’m loving these bright, spring flavors – the asparagus, the lemon, and hello CHEESE and prosciutto because those two can make anything better, if we’re being honest. The capers give it a nice pop, and the red pepper flakes can give you a great heat at the end!

Feel free to add some extra protein in here too – shrimp would be great!

Spring Pasta Carbonara with Shaved Asparagus

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Dana: Real Food with Dana

Serves: 4 servings

Ingredients

• 1 package GF pasta (I used Taste Republic GF Fettuccine)
• 1 bundle asparagus
• 2 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 lemon, zested and juiced
• 1 oz prosciutto, sliced
• ¼ cup capers, drained
• Sea salt and pepper, to taste
• For serving:
• Fresh shaved pecorino romano cheese
• Red pepper flakes
• Olive oil

Directions

1. Boil 2-3 quarts water in a medium soup pot.
2. Meanwhile, prepare the asparagus. Rinse it, then cut off the woody ends. Using a vegetable peeler, shave thin slices from the end to the tip. Set aside.
3. Heat a large skillet with 2 Tbsp olive oil. Once hot, add the garlic and sauté until fragrant.
4. Once the water is boiling, add the pasta. Cook for 3-4 minutes, or until al dente.
5. Add the prosciutto to the pan and cook until slightly crispy, turning once. Turn the heat on the skillet to low and add the asparagus and lemon juice.
6. Drain the pasta once it is done, and add it to the skillet. Pour the capers and lemon zest over top, and stir gently, so not to break the pasta apart. Season to taste with sea salt and pepper.
7. Divide into 3-4 dishes for serving. Top with freshly shaved pecorino romano cheese, red pepper flakes, and a drizzle of your favorite peppery olive oil.

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You’ll love these spring recipes too!

Bacon-Wrapped Asparagus with Garlic Scape Pesto
Thai Mango Salad
Strawberry Basil Frozen Rosé