Culinary Corner

May 8, 2024

Asparagus Carbonara

The Parkland Dining Experience

At Parkland, every detail has been considered to help you live your best life in retirement. Our culinary team takes pride in what they do and get to know each resident personally. 

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10 oz of dried penne

12 oz of asparagus

4 large eggs

1 and 3/4 oz of parmesan, plus extra to serve

4 slices of smoked bacon


Cook the pasta in a large pan of boiling salted water according to the package instructions. Meanwhile, snap the woody end o the asparagus, then slice the spears roughly the same length as the pasta, halving any thick spears lengthways. Separate the egg, putting the yolk into a bowl, then finely grate the cheese and mix (do not use the white of the egg you can keep it for something else.)

Finely slice the bacon, then place in a large nonstick frying pan on a medium-high heat with 1 tablespoon of olive oil and a generous pinch of black pepper and cook for 4 minutes, or until golden and crisp.Add the asparagus to the bacon for 3 minutes, then drain the pasta, reserving a cupful of starchy cooking water.

Tip the pasta into the bacon pan, toss and stir everything together, then remove from the heat and wait 2 minutes for the pan to cool slightly (if too hot, the egg mixture will scramble). Loosen the egg mixture with a splash of cooking water, then pour over the pasta, tossing and stirring vigorously – the egg will gently cook in the residual heat. Season to perfection.

Adjust the consistency with extra cooking water, ifneeded, and finish with a pinch of pepper and an extra grating of cheese, if you like.


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