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Creamy Lemon Asparagus Carbonara Recipe with Brown Butter

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A bright and comforting twist on classic carbonara featuring fresh asparagus, zesty lemon, and nutty brown butter for a creamy, indulgent pasta dish perfect for spring and early summer.

Ingredients

Scale
  • 12 ounces (340 grams) spaghetti or fettuccine pasta
  • 1 bunch (about 1 pound / 450 grams) fresh asparagus, trimmed and cut into 1– to 2-inch pieces
  • 4 tablespoons (56 grams) unsalted butter
  • 3 large egg yolks, at room temperature
  • 1 cup (about 100 grams) freshly grated Parmesan cheese
  • Juice of 1 medium lemon
  • 2 large garlic cloves, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Prep your ingredients: trim and cut asparagus into 1- to 2-inch pieces, mince garlic, juice the lemon, and bring a large pot of salted water to a boil.
  2. Cook the pasta: add 12 ounces of pasta to boiling water and cook according to package directions until just shy of al dente (about 8-9 minutes). Reserve 1 cup of pasta cooking water before draining.
  3. Brown the butter: melt 4 tablespoons of unsalted butter in a large skillet over medium heat, stirring frequently until it foams and turns golden with a nutty aroma (about 4-5 minutes). Remove from heat to avoid burning.
  4. Sauté asparagus and garlic: add 1 tablespoon olive oil to the browned butter pan, return to medium heat, and sauté asparagus and minced garlic for 3-4 minutes until tender but crisp and bright green.
  5. Mix egg yolks and cheese: in a mixing bowl, whisk together 3 egg yolks, 1 cup grated Parmesan, lemon juice, salt, and freshly ground black pepper until smooth.
  6. Combine pasta and sauce: add drained pasta to the skillet with asparagus and brown butter, toss to coat evenly, then remove from heat.
  7. Temper the sauce: pour the egg and cheese mixture over the pasta while tossing quickly to create a creamy sauce. Add reserved pasta water a few tablespoons at a time to loosen the sauce and achieve desired creaminess, being careful to avoid scrambling the eggs.
  8. Final seasoning: taste and adjust salt and pepper. Optionally add lemon zest for extra brightness. Serve immediately while warm.

Notes

Use freshly squeezed lemon juice for best flavor. Brown butter carefully to avoid burning. Toss pasta off heat when adding egg mixture to prevent scrambling. Reserve pasta water to adjust sauce consistency. For dairy-free or vegan versions, substitute butter with plant-based alternatives and Parmesan with nutritional yeast. Gluten-free pasta can be used as a substitute.

Nutrition

Keywords: carbonara, lemon, asparagus, brown butter, pasta, creamy, easy dinner, spring recipe

Find it online: https://magnetmeal.com/creamy-lemon-asparagus-carbonara-recipe-with-brown-butter-easy-and-delicious/