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 heavy 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 teaspoon freshly cracked coarse black pepper
  • ½ cup fresh scallions, chopped
  • 3 tablespoons bacon bits (meatless)
  • 3 tablespoons shredded Parmesan cheese

Nutrition Per Serving

Calories 304 cal
Total Fat 19 g
Saturated Fat 10 g
Trans Fat 1 g
Cholesterol 78 mg
Sodium 141 mg
Carbohydrates 27 g
Protein 9 g
Phosphorus 143 mg
Potassium 287 mg
Dietary Fiber 5.4 g
Calcium 95 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.