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Asparagus Carbonara with Manchego

Asparagus Carbonara with Manchego

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
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  • 14 oz Penne pasta
  • 1 bunch Asparagus
  • 5 cloves Garlic, sliced
  • 1/2 cup White wine
  • 3.5 oz Manchego cheese, grated
  • 2 Eggs
  • 2 tbsp Extra virgin olive oil
  • Fresh Basil to garnish


  1. Preheat oven to 410F.
  2. Mix asparagus with a little olive oil and salt. Place it on a baking tray in a single layer and put in the hot oven.
  3. Start cooking the pasta according to package directions.
  4. Add the wine to a small saucepan, bring to a boil and then reduce to low heat and simmer, uncovered. Once it has reduced to about 2 tbsp of liquid, remove it from the heat.
  5. After the wine has been simmering for about 5 minutes, add the garlic to the asparagus and put it back in the oven until it starts to crisp.
  6. Whisk together the eggs and extra virgin olive oil.
  7. Add the hot, cooked pasta to the bowl with the egg mixture. Stir it constantly for the first couple of minutes or the egg may start to cook and harden.
  8. Add the wine and cheese and mix well until the cheese is melted.
  9. Finally, add the roasted asparagus and garlic and combine.
  10. Serve immediately topped with basil, ground pepper and a little more cheese.


Recipe adapted from