Asparagus Penne Carbonara

Asparagus Penne Carbonara

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"This is a restaurant favourite you can serve at home with a spring burst of asparagus! The fresh lemon and mint flavours come shining through!"
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30 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a skillet, melt butter over medium heat and add asparagus and lemon rind. Cook for about 5 minutes or until tender crisp. Stir in lemon juice and mint; set aside.
  2. In large pot of boiling salted water, cook pasta according to package directions or until al dente. Drain and set aside.
  3. Meanwhile, in a bowl, whisk together eggs, Parmesan cheese, parsley and pepper; add to drained pasta and toss for about 45 seconds until pasta is creamy and coated well. Add asparagus mixture and toss to combine. Top with grated Parmesan cheese, if desired.


  • Tip:
  • For that spring taste all year long, use 2 cups frozen peas as a substitute for asparagus.



Sorry, this recipe did not make it. Honestly I could only taste the lemon.

The recipe was very bland, not enough spices.

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