Spaghetti with green asparagus
Upgrade your spaghetti with green asparagus, crispy bacon, sweet peas, and a rich egg and mozzarella sauce. Asparagus takes the lead in this recipe, alongside baby spinach and wholegrain spaghetti. Enjoy an easy pasta dish for quick weekday dinners and relaxed Saturday suppers alike.
Ingredients
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250 g
Bacon, diced
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2¼ l
Water
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2¼ tsp
Coarse salt
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300 g
Spaghetti
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250 g
Frozen peas
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250 g
Green asparagus, cut into bite-sized pieces
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3
Eggs
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100 g
Mozzarella cheese, grated
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½ tsp
Coarse salt
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100 g
Cleaned baby spinach
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Coarsely ground pepper
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Choose a fresh bunch of asparagus with a vibrant colour and firm shape. Avoid asparagus that is turning brown or feels soft, as it can develop an unpleasant flavour when cooked. A soft texture also means the spears are more likely to turn soggy during cooking, which is far from ideal. The freshest asparagus has purple-tinged tips, a bright green colour, and tightly closed spearheads.
To make the sauce as creamy and silky as possible, save about 120–240 ml of the pasta water before draining. The starch in the water helps bind the sauce and keeps the eggs from scrambling. Add it gradually until the sauce reaches the consistency you want. If you add too much, simply turn the heat up slightly and leave the pan uncovered so some of the liquid can evaporate.
Whisk the eggs, grated mozzarella, and salt together off the heat before adding them to the hot spaghetti, vegetables, and bacon. The residual heat from the pasta will cook the eggs gently and create a smooth, velvety sauce, much like a classic carbonara. Stir vigorously for 30–60 seconds to help the sauce thicken. Slowly add the reserved hot pasta water as needed, only using a small amount at a time to avoid creating a runny texture.
FAQ: Questions about spaghetti with green asparagus
We have gathered some of the most common questions about spaghetti with green asparagus in this FAQ section, so you can quickly find the answers you need. We cover top worries like curdling eggs and whether it is possible to prepare this dish ahead of time.
Why did the sauce curdle?
If the sauce curdled, the pasta was likely too hot and cooked the eggs too quickly. To avoid this, let the spaghetti cool slightly before stirring in the egg and cheese mixture. If the sauce starts to split or turn grainy, add a small splash of reserved pasta water and stir vigorously off the heat until it becomes smoother.
Can I prepare spaghetti with green asparagus in advance?
It is best not to prepare spaghetti with green asparagus fully in advance, as the sauce relies on the heat from the freshly cooked pasta to cook the eggs properly. For the best result, finish the dish just before serving. You can, however, fry the bacon ahead of time and store it in an airtight container in the fridge. The asparagus and peas can also be prepared in advance, leaving only the final steps to complete when you are ready to eat.
How should I store spaghetti with green asparagus?
Let the spaghetti with green asparagus cool completely before storing it. Transfer it to an airtight container and keep it in the fridge for 2–3 days. When you are ready to reheat it, warm it slowly on the hob or in the microwave until heated through.
Nutritional values per serving
Energy:
641 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 7.2 g |
| Protein | 20.1 % | 31.7 g |
| Fat | 41.1 % | 29.8 g |
| Carbohydrates | 38.8 % | 61.2 g |
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Try our easy spaghetti with green asparagus
Pasta is a go-to meal for many, and it is easy to understand why! The versatility of pasta is hard to beat, and our easy spaghetti with green asparagus recipe is a fine example of this. Imagine biting into tender asparagus cooked to perfection before enjoying the creamy sauce that coats every strand of wholegrain spaghetti. Crispy bacon pieces add savoury saltiness, while peas and spinach bring even more colour and freshness to it.
With green asparagus, earthy spinach, sweet peas, and smoky bacon
Green asparagus leads the way with its fresh flavour and tender bite alongside earthy spinach and sweet peas, giving this pasta dish its seasonal charm. It makes every mouthful feel like you are taking a stroll through a vibrant, flavourful garden. But it gets even better from there. The addition of smoky, crispy bacon bits scattered throughout the spaghetti makes it even more indulgent. A little green, a little crispy, and all the more delicious for it.
Enveloped in a cheesy carbonara-style sauce
The combination of mozzarella and eggs makes this spaghetti taste similar to a classic pasta carbonara. As the eggs cook and the cheese melts, the sauce becomes luxuriously thick, coating the spaghetti with ease. Although the sauce tastes rich, it is fairly simple, combining just a few staple ingredients. Let the pasta cool slightly before adding the sauce to keep it smooth, creamy, and glossy.
Enjoy with fresh sides and crusty bread
The best way to enjoy this spaghetti with green asparagus is with some thick slices of rustic garlic bread and a simple rocket salad. The pasta is already rich and creamy, so a light dressing of lemon juice and olive oil is enough to keep the salad fresh and balanced. Then let the bread do the rest, soaking up every last bit of sauce so nothing goes to waste. Simple additions, but well worth having on the table.
You can also try other asparagus recipes, like our ham and asparagus gratin, oven-baked asparagus, or a sauce gribiche with green asparagus.
Get creative with different add-ins
Cooking is an expression of creativity, so have fun with this recipe. Introduce complementary ingredients like sautéed mushrooms for a deep, earthy flavour or a handful of toasted pine nuts for crunch. For a spicy touch, a sprinkling of red pepper flakes or dried chilli should do the trick.
You can also swap bacon for another protein, such as seafood. Add cooked shrimp or crab meat to the pasta just before serving, then finish with a squeeze of fresh lemon juice to brighten everything.
Mozzarella can be substituted with creamy ricotta that holds its texture well, even when tossed with cooked spaghetti. If you prefer cheese that melts well, Monterey Jack is a great choice, offering a mild flavour and a creamy texture when heated. Trust your instincts and put your own spin on our spaghetti with green asparagus.
Find more ways to cook with asparagus in our collection of green asparagus recipes and asparagus recipes for lunch, or explore the best ways to prepare asparagus.
