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Pasta Carbonara with Asparagus

Pasta Carbonara with Asparagus

Cooking Light MAY 1997

  • Yield: 4 servings (serving size: 1 1/2 cups)


  • 2 1/2 cups (1-inch) diagonally sliced trimmed asparagus
  • 6 tablespoons grated fresh Parmesan cheese, divided
  • 1/4 cup skim milk
  • 1/4 cup egg substitute
  • 2 tablespoons chopped chives
  • 1/4 teaspoon salt
  • 8 ounces uncooked farfalle (bow tie pasta)
  • 2 bacon slices
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • Freshly ground pepper
  • Chopped chives (optional)


Bring water to a boil in a medium saucepan; add asparagus. Cook 3 minutes or until crisp-tender. Drain; set aside.

Combine 2 tablespoons cheese, milk, egg substitute, 2 tablespoons chives, and salt in a small bowl; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Crumble bacon; set aside. Add onion and garlic to bacon drippings in pan; sauté 5 minutes or until tender. Remove from heat; stir in asparagus and bacon.

Combine pasta, milk mixture, and asparagus in a large bowl; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 tablespoon cheese. Sprinkle with pepper; top with chives, if desired.

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 17%
  • Fat: 6.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 15.8g
  • Carbohydrate: 50.8g
  • Fiber: 3.8g
  • Cholesterol: 10mg
  • Iron: 3.4mg
  • Sodium: 437mg
  • Calcium: 188mg

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Pasta Carbonara with Asparagus Recipe