Asparagus & Brussel Sprout Carbonara with Bacon
Carbonara is a delicious pasta dish filled with cheesy flavor. My version is filled with yummy garlic vegetables and BACON! Asparagus and Brussel Sprout Carbonara with bacon feels like a fancy dinner but is so easy to make! This pasta dinner could easily be made gluten free too.
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What is Carbonara?
Carbonara is a classic dish that has now been adapted many ways. The classic way has eggs, Pecorino Romano cheese, pork, black pepper and pasta. I have made carbonara many different ways and it’s always delicious.
Cabonara is creamy without the added cream because of the eggs and cheese. If you have never tried carbonara it might sound weird, but trust me it’s so yummy. There is a trick to adding the eggs in so that they don’t scramble. Don’t worry I will tell you about it later with the recipe!
Vegetable Carbonara with Bacon
My favorite way is to make vegetable carbonara. I like to use Asparagus and brussel sprouts because they are my favorite veggies to pair with bacon and cheese. If you like bacon and cheese with your veggies, try Creamy Brussel Sprouts with Bacon. Adding all the veggies in also gives this pasta added nutrition.
This would be a great recipe to use up some leftover vegetables in the fridge! You could use any veggies you like in this recipe.
Asparagus and Brussel Sprout Carbonara with Bacon
Every now and then I want a big bowl of pasta but most of the cheesy creamy pasta dishes hurt my stomach. Vegetable Carbonara with bacon doesn’t have the added cream so I can eat as much as I want. 🙂 This carbonara recipe tastes indulgent, creamy and delicious and is great for you too. Trust me, Asparagus and Brussel Sprout Carbonara with Bacon will be a new family favorite.
INGREDIENTS
- 14 ounces uncooked spaghetti noodles, I use Ronzoni Gluten Free Spaghetti to make the dish gluten free
- 2 cups thin asparagus, cut into thirds
- 1 cup brussel sprouts, cut in half then sliced
- 1/4 cup onion, chopped
- 4 pieces of bacon
- 1 cup fresh Parmesan cheese, shredded
- 4 eggs
- 1 T olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Salt to taste, I used about 1/2 tsp
How To Make Asparagus and Brussel Sprouts Carbonara with Bacon
Boil water to cook your pasta.
While the water is boiling, cook 4 pieces of bacon in a skillet on medium heat. Cook until crispy, turning when needed about 8-10 minutes. Then remove from pan and set aside. Once cooled, chop the bacon up.
When the water is boiling, salt the water and add the pasta.
There will be lots of bacon grease in the skillet, drain all of it except for about 1/2 Tablespoon on bacon grease. Leave that in the pan to give the veggies some flava!
Leave your skillet on medium heat, add in 1 tablespoon of olive oil. Add the asparagus, brussel sprouts and onion. Brown veggies for 3 minutes, stirring them around.
Add 1/4 cup water, cook 5-6 minutes or until the water evaporates. Salt this layer of the food.
Add garlic powder and chopped bacon. Mix around and check the doneness of the veggies. If they aren’t as tender as you like them, cover them for a minute or 2. I like my asparagus to have a little bite still to it.
In a small bowl whisk together eggs, 1/2 cup of cheese, and black pepper.
Drain pasta and add it back into the hot pot. You are going to add the egg mix to the pot and mix around for 2 minutes. You have to add the eggs slowly and stir quickly so the eggs don’t scramble. We want them to turn into our creamy delicious sauce.
Add in the vegetable mixture and the rest of the cheese.
Now serve it up with a little more parm cheese on top or chopped bacon!
ENJOY!
If you like this delicious dinner recipe, you should try my Easy Turkey Tetrazzini.
Have you tried this recipe? Let me know in the comments below!
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Asparagus & Brussel Sprout Carbonara with Bacon - GF option
Creamy and delicious pasta dish with no cream.
Ingredients
- 14 ounces uncooked spaghetti noodles , GF noodles for gluten free
- 2 cups thin asparagus, cut into thirds
- 1 cup brussel sprouts, cut in half then sliced
- 1/4 cup onion, chopped
- 4 pieces of bacon
- 1 cup Parmesan cheese, shredded
- 4 eggs
- 1 T olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Boil water to cook your pasta.
- In the meantime, cook 4 pieces of bacon in a skillet on medium heat. Cook until crispy, turning when needed about 8-10 minutes. Then remove from pan and set aside. Once cooled, chop the bacon up.
- When the water is boiling, salt the water and add the pasta.
- Drain the bacon grease, except 1/2 T, out of the pan.
- Leave your skillet on medium heat, add in olive oil.
- Add the asparagus, brussel sprouts and onion. Brown veggies for 3 minutes, stirring them around.
- Add 1/4 cup water, cook 5-6 minutes or until the water evaporates. Salt this layer of the food.
- Add garlic powder and chopped bacon. Mix around and check the doneness of the veggies. If they aren't as tender as you like them, cover them for a minute or 2.
- In a small bowl whisk together eggs, 1/2 cup of cheese, and black pepper.
- Drain pasta and add it back into the hot pot. (You are going to add the egg mix to the pot and mix around for 2 minutes. You have to add the eggs slowly and stir quickly so the eggs don't scramble.) Add in eggs and stir for 2 minutes.
- Add in the vegetable mixture and the rest of the cheese.
- Now serve it up with a little more parm cheese on top or chopped bacon!
- ENJOY!
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 103mgSodium: 80mgCarbohydrates: 41gNet Carbohydrates: 0gFiber: 3gSugar: 1gSugar Alcohols: 0gProtein: 14g
Nutrition is calculated with products I use, therefore it is not always accurate.
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