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Pasta Carbonara with asparagus & crispy prosciutto


  • Cook the pasta in plenty of lightly salted, boiling water until al dente, adding the asparagus towards the end. Drain well.
  • To make the sauce, combine the egg yolks, cream, parsley and pecorino with quite a lot of ground pepper.
  • Heat a little oil in a pan and fry the prosciutto until crisp. Then drain well on kitchen paper towels.
  • Turn off the heat and return the drained pasta and asparagus to the pot, together with the sauce and crumbled prosciutto. Toss well.


  • 400 gm of your favourite pasta
  • sea salt & freshly ground pepper
  • 12-18 asparagus tips
  • 6 egg yolks
  • 150 ml cream
  • 2 tbsp chopped fresh parsley
  • 75 gm freshly grated pecorino (or parmesan)
  • olive oil
  • 4 slices prosciutto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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