Asparagus carbonara from Dinner: Changing the Game (page 254) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on February 22, 2025

    meduff wrote a great review and I really should have popped over here to read it before cooking. I do make pasta carbonara and know how important it is to get the temp right. I knew the pan was still too hot but went ahead and followed Melissa's instructions to immediately add the eggs, hoping rapid tossing would avoid a scramble. Alas, it did not so I enjoyed a delicious plate of asparagus and scrambled eggs!

  • meduff on January 08, 2019

    I have never made carbonara sauce before so for me this recipe was a practice in frustration, and perseverance. I made this a total of 5 times to get it right. The first three times as instructed with the same results of cooked scrambled eggs. After doing some research of watching Youtube videos, and reading more recipes about carbonara I learned that the sauce is an exercise in time and temperature - which is crucial for carbonara. The fifth attempt was so much better with a few minor tweaks - one whole egg, one egg yolk, more cheese. In the end with above mentioned changes I really loved this dish. It was really really good - minus the fact that I could not execute it the way the recipe was written. After more practice I would even serve this at dinner. It was salty, rich from the eggs, and filled my veggie quotient. I would say if you are more experienced than me in making carbonara sauce none of the above will cause you frustration and you will love this dish.

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