{"id":2146694,"date":"2025-05-30T03:58:49","date_gmt":"2025-05-30T08:58:49","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=2146694"},"modified":"2025-05-28T14:52:20","modified_gmt":"2025-05-28T19:52:20","slug":"tiktok-asparagus-carbonara","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/tiktok-asparagus-carbonara\/","title":{"rendered":"I Tried the Viral &#8216;Asparagus Carbonara&#8217; Recipe, and It&#8217;s Worth Every Step"},"content":{"rendered":"I never say no to freshly-made pasta carbonara, an elevated way to enjoy a plate of what is essentially spaghetti, cheese and meat. This asparagus carbonara has all that deliciousness, along with the flavor and color of fresh asparagus.\r\n\r\nTraditional <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spaghetti-carbonara\/\" rel=\"noopener noreferrer\">pasta carbonara<\/a> is made by tossing cooked <em>guanciale<\/em> or pancetta with spaghetti and a thick sauce made with eggs, egg yolks and grated Pecorino Romano or Parmesan cheese. In this variation, asparagus puree is whisked into the egg and cheese sauce, giving the pasta a lovely, pale green color and the grassy, earthy flavor of asparagus.\r\n\r\nThe genius behind asparagus pasta is TikTok's beloved Nonna Silvi, who prepares the dish in a post for <a href=\"https:\/\/www.tiktok.com\/@giallolovesitaly\/video\/7491297039150533910\" target=\"_blank\" rel=\"noopener noreferrer\">@GialloZafferano<\/a>. Her enthusiasm is infectious as she sings about the asparagus sauce to the tune of the Italian folk song <em>Tarantella Napoletana.<\/em> In the video, it looks as though Nonna is preparing enough asparagus carbonara to feed an entire village, but the actual recipe makes about four servings.\r\n<p class=\"\">Like traditional carbonara, asparagus carbonara is a multistep recipe, but the dish is so rich and flavorful that it's worth the time. Because I like my pasta dishes to be really saucy, I doubled the amount of pureed asparagus and added extra to our carbonara; I also used the extra puree when reheating leftovers. If you can't find guanciale in your store, see below for other <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-bacon-you-should-know\/\">types of bacon<\/a> to try.<\/p>\r\n\r\n<h2 class=\"\">Ingredients for Asparagus Carbonara<\/h2>\r\n<ul>\r\n \t<li class=\"\">8 ounces spaghetti<\/li>\r\n \t<li class=\"\">10 ounces fresh asparagus<\/li>\r\n \t<li class=\"\">9 ounces guanciale (or bacon)<\/li>\r\n \t<li class=\"\">5 egg yolks<\/li>\r\n \t<li class=\"\">2 cups freshly grated Pecorino Romano cheese, plus extra to garnish<\/li>\r\n \t<li class=\"\">1 teaspoon salt (plus more to taste)<\/li>\r\n \t<li class=\"\">1\/2 teaspoon black pepper (plus more to taste)<\/li>\r\n<\/ul>\r\n<h2 class=\"\">How to Make Asparagus Carbonara<\/h2>\r\n<h3 class=\"\">Step 1: Cook the pasta<\/h3>\r\nCook the spaghetti in salted water according to the package directions, until the noodles are <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-al-dente\/\" rel=\"noopener noreferrer\">al dente<\/a>. Reserve 2 cups of the pasta water. Drain the spaghetti and hold it aside.\r\n<h3 class=\"\">Step 2: Make the asparagus sauce<\/h3>\r\n<img class=\"alignnone wp-image-2146699 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-The-Viral-Asparagus-Carbonara_Asparagus-Carbonara.TOH_.Nancy-Mock-1.jpg?fit=700,1024\" alt=\"Asparagus sauce in a jar\" width=\"700\" height=\"1024\" \/>\r\n\r\nBring another potful of salted water to a boil. Trim off and discard the woody ends of the asparagus. Cut off the tips, roughly chop them and hold them aside. Place the asparagus stalks in the boiling water. Cook them until they're easily pierced by a fork, about five to seven minutes, depending on the thickness. Scoop out the asparagus stalks and transfer them to a blender, along with 1\/3-cup of the cooking water. Puree the asparagus and water until smooth.\r\n\r\n<em>Editor's Tip:<\/em> You can also puree the asparagus in a tall container using an <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-immersion-blenders\/\" rel=\"noopener noreferrer\">immersion blender<\/a>.\r\n<h3 class=\"\">Step 3: Cook the guanciale<\/h3>\r\nDice the guanciale into small pieces. Heat a large skillet over medium-high heat; when it's hot, add the guanciale. Cook and stir the meat until the fat has rendered and the meat is browned and crispy, about 10 minutes. Use a slotted spoon to remove the guanciale to a paper towel-lined plate. Reserve 2 tablespoons of the drippings.\r\n<h3 class=\"\">Step 4: Cook the asparagus tips<\/h3>\r\n<img class=\"alignnone wp-image-2146700 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-The-Viral-Asparagus-Carbonara_Asparagus-Carbonara.TOH_.Nancy-Mock-2.jpg?fit=700,1024\" alt=\"Tips of the Asparagus Carbonara Asparagus cooked in a pan\" width=\"700\" height=\"1024\" \/>\r\n\r\nAdd the chopped asparagus tips to the hot drippings in the pan. Stir and cook them until they're bright green and tender but still have a little bite, about three to four minutes. Remove them with a slotted spoon and add them to the plate with the cooked guanciale. Discard any excess grease and hold the skillet aside.\r\n<h3 class=\"\">Step 5: Combine the eggs and cheese<\/h3>\r\n<img class=\"alignnone wp-image-2146701 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-The-Viral-Asparagus-Carbonara_Asparagus-Carbonara.TOH_.Nancy-Mock-3.jpg?fit=700,1024\" alt=\"egg yolks, grated Pecorino Romano, salt, pepper and reserved guanciale drippings\" width=\"700\" height=\"1024\" \/>\r\n\r\nPlace the egg yolks, grated Pecorino Romano, salt, pepper and reserved guanciale drippings into a medium bowl, until the ingredients are all combined. Whisk in the pureed asparagus, adding just a splash at a time, until the sauce is smooth.\r\n\r\n<em>Editor's Tip:<\/em> If the pureed asparagus is still hot, it's extra important to add it slowly to the egg and cheese mixture, so that the eggs don't scramble.\r\n<h3 class=\"\">Step 6: Bring the dish together<\/h3>\r\n<img class=\"alignnone wp-image-2146702 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-The-Viral-Asparagus-Carbonara_Asparagus-Carbonara.TOH_.Nancy-Mock-4.jpg?fit=700,1024\" alt=\"Asparagus Carbonara Asparagus Carbonara in a pan\" width=\"700\" height=\"1024\" \/>\r\n\r\nSet the skillet on a burner turned to medium heat. Transfer the cooked spaghetti to the pan and pour the asparagus sauce over the pasta. Use tongs to turn and coat the spaghetti in the sauce, moving it constantly so that the cheese melts and the sauce stays smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.\r\n\r\nAdd the cooked guanciale and asparagus tips to the pan, and mix them into the pasta. Taste the sauce and add more salt or pepper if needed. Remove the pan from the heat.\r\n\r\n<em>Editor's Tip:<\/em> Use freshly grated cheese here; pre-grated cheese will not melt as smoothly into the sauce.\r\n<h3 class=\"\">Step 7: Serve<\/h3>\r\nUse the tongs to place portions of asparagus carbonara on plates, and top each one with grated Pecorino Romano. Serve the pasta immediately.\r\n\r\n<img class=\"alignnone size-large wp-image-2146708\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-The-Viral-Asparagus-Carbonara_Asparagus-Carbonara.TOH_.Nancy-Mock-6a.jpg?fit=700,1024\" alt=\"I Tried The Viral Asparagus Carbonara Asparagus Carbonara.toh.nancy Mock 6a\" width=\"700\" height=\"1024\" \/>\r\n\r\n<em>Editor's Tip:<\/em> As the pasta cools, it will absorb the sauce and become thick. To reheat it, you can add another splash of pasta water, regular water or leftover pureed asparagus.\r\n<h2 class=\"\">Asparagus Carbonara Tips<\/h2>\r\n<h3>How do you find the best fresh asparagus?<\/h3>\r\nThis is a great question because <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-asparagus\/\" rel=\"noopener noreferrer\">preparing the best asparagus<\/a> begins with buying the freshest stalks you can find. Look for asparagus that is vibrant green and firm with no shriveling. Thicker stalks are fine to use here since they're boiled until tender and then pureed. Locally grown asparagus will always be the freshest and best tasting, so check farmers markets and farm stands first.\r\n<h3>Can you use Parmesan instead of Romano for asparagus carbonara?<\/h3>\r\nIn the TikTok video, Nonna Silvi admonishes her viewers to use Pecorino Romano <em>e niente pi\u00f9!<\/em>\u00a0(\"and nothing more\"), it's fine to substitute freshly grated Parmesan instead. Both types have a strong salty and savory flavor that's delicious in carbonara. Remember to grate the cheese fresh so that it will melt smoothly into the sauce.\r\n<h3>What can you use instead of guanciale?<\/h3>\r\nGuanciale is an Italian specialty, a type of cured bacon made from fatty pork jowl cuts. It's the traditional meat used in carbonara; look for it in Italian markets or well-stocked butcher shops.\r\n\r\nIf guanciale isn't available, substitute the milder-flavored pancetta or regular bacon. If using bacon, look for a mild variety\u2014those with strong flavors from smoke or spice will overshadow the other flavors in this carbonara.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>This asparagus carbonara is a colorful seasonal twist on the Italian classic.<\/p>\n","protected":false},"author":7801,"featured_media":2146707,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305487,303719,306297,344548],"categories-v2":[308988,310796,308324,312156,344549],"coauthors":[39567],"acf":{"long_pin_file":{"ID":2146704,"id":2146704,"title":"I Tried The Viral Asparagus Carbonara Asparagus Carbonara.toh.nancy Mock 5 Long 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This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>This Viral Asparagus Carbonara Is *Chef&#039;s Kiss*<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/tiktok-asparagus-carbonara\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"This Viral Asparagus Carbonara Is *Chef's Kiss*","description":"Nonna Silvi's asparagus carbonara blends fresh asparagus into the egg, cheese and guanciale sauce in a traditional pasta carbonara.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/tiktok-asparagus-carbonara\/","og_locale":"en_US","og_type":"article","og_title":"I Tried the Viral 'Asparagus Carbonara' Recipe, and It's Worth Every Step","og_description":"Nonna Silvi's asparagus carbonara blends fresh asparagus into the egg, cheese and guanciale sauce in a traditional pasta carbonara.","og_url":"https:\/\/www.tasteofhome.com\/article\/tiktok-asparagus-carbonara\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2025-05-30T08:58:49+00:00","article_modified_time":"2025-05-28T19:52:20+00:00","og_image":[{"width":1200,"height":800,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-The-Viral-Asparagus-Carbonara_Asparagus-Carbonara.TOH_.Nancy-Mock-5a_FT.jpg","type":"image\/jpeg"}],"author":"Nancy Mock","twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-The-Viral-Asparagus-Carbonara_Asparagus-Carbonara.TOH_.Nancy-Mock-5a_FT.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Nancy Mock","Est. reading 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17:07:44","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/tiktok-asparagus-carbonara\/","author_details":{"368331":{"ID":"368331","display_name":"Nancy Mock","first_name":"Nancy","last_name":"Mock","user_login":"nancy-mock","user_email":"Nancy@hungryenoughtoeatsix.com","linked_account":"","website":"https:\/\/hungryenoughtoeatsix.com\/","description":"Nancy has shared her home cooking and baked goods with loved ones her entire life. Taking inspiration from her northeastern roots and Irish heritage, she shares her comfort food recipes on her site <em>Hungry Enough to Eat Six<\/em>. An expert in New England cuisine, Nancy enjoys delving into food history, viral recipes and regional dishes. Since becoming a Taste Recipes contributor, she\u2019s written about Fluffernutter sandwiches (a New England classic), re-created vintage Betty Crocker recipes, shared how to make \u201cmarry me chicken\u201d and much more. When she\u2019s not whipping up developing new recipes or testing cooking techniques, she loves finding vintage cookbooks from the last century to add to her growing collection.","twitter":"","instagram":"https:\/\/www.instagram.com\/hungryenoughtoeatsix\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/nancy-mock-hungry-enough-to-eat-six\/","tiktok":"https:\/\/www.tiktok.com\/@hungryenoughtoeatsix","youtube":"https:\/\/www.youtube.com\/@hungryenoughtoeatsix2945\/","location":"Worcester, MA","school_and_year":"University of Vermont","education":"University of Vermont, bachelor's in English","highlights":"<ul>\r\n \t<li>7 years of professional experience as a writer and food photographer for brands like <em>Taste Recipes,<\/em> <em>Mashed<\/em>, <em>Foodie<\/em>, <em>Reader's Digest<\/em> and <em>Birds &amp; Blooms<\/em><\/li>\r\n \t<li>10 years as a <em>Taste Recipes<\/em> Community Cook<\/li>\r\n \t<li>Creator of<em> Hungry Enough to Eat Six<\/em>, which focuses on seasonal comfort food<\/li>\r\n \t<li>Grand-prize winner of the National Girl Scouts Cookie Recipe Content in 2016<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktails; product testing; gardening &amp; plant care; grocery shopping; restaurants; travel","short_bio":"Nancy contributes writing, recipes and food photography to <em>Taste Recipes<\/em>, where she covers regional eats, food history and trending dishes. Her work can also be seen on her website, <em>Hungry Enough to Eat Six<\/em>, as well as other food-focused publications. 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