Spaghetti and Asparagus Carbonara

Quick and easy to make, this savory pasta dish makes a delicious and satisfying meal. Add chicken or salmon for extra protein.

Spaghetti asaparagus cabonara wide enlarged

: Serves 6 (1 serving = 1 cup)


  • 2 teaspoons canola oil
  • 1 cup fresh onions, diced
  • 1 large egg, beaten
  • 1 cup light cream
  • ¼ cup low-sodium chicken stock
  • 3 cups cooked spiral noodle pasta, cooked al dente (about 1 ½ cups raw)
  • 2 cups fresh asparagus, chopped (about 1” long pieces)
  • 1 tablespoon freshly cracked coarse black pepper
  • ½ cup fresh scallions, chopped
  • 3 tablespoons bacon bits (meatless)
  • 3 tablespoons shredded Parmesan cheese

Nutrition Per Serving

Calories 231 cal
Total Fat 17 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 78 mg
Sodium 133 mg
Carbohydrates 15 g
Protein 7 g
Phosphorus 123 mg
Potassium 254 mg
Dietary Fiber 2.5 g
Calcium 93 mg


  1. In a large nonstick sauté pan, over medium-high heat, heat the oil and sauté the onions until lightly browned.
  2. Meanwhile, in a small bowl, whisk the egg and the cream until thoroughly mixed.
  3. Lower the heat to medium and pour the cream mixture into the onions, stirring constantly with a wooden spoon until it starts to thicken, about 4­–6 minutes.
  4. Add the stock, pasta, asparagus and black pepper and continue to stir for an additional 3–4 minutes or until warmed through.
  5. Turn off the heat and pour the carbonara into a serving dish. Top with scallions, bacon bits and cheese and serve.