Creamy Goat Cheese and Roasted Asparagus Carbonara

in Asparagus, Carbonara, Goat cheese, Pasta

Goat Cheese & Asparagus Carbonara

So, yeah. I’ve made this twice this in two weeks. And both times, I would’ve happily cage-fought a 12-ft tall land-sharkzilla for the leftovers. (Or a close second, a 6-ft-2 Jason.) Because it’s THAT amazing.

I’m already a carbonara fiend – pasta tossed with a creamy, peppery sauce made with eggs, Parmesan, and bacon. It’s quite possible the best thing to ever happen to pasta. And most dinner plates. But this version takes it one step further.

There’s bacon. Because bacon. And there’s asparagus because I sale-hoard produce like one of those abnormal people on TV. And there’s goat cheese because you name me one thing – ONE THING – that isn’t better with goat cheese.

Goat Cheese & Asparagus Carbonara

The carbonara sauce is already magically creamy. And when the tangy goat cheese melts down into the sauce? Your one-bowl meal is simply tangy, creamy perfection.


Goat Cheese and Roasted Asparagus Carbonara

A creamy carbonara with goat cheese and roasted asparagus.


  • For the asparagus:
  • 1 lb asparagus
  • 3 cloves garlic, thinly sliced
  • Olive oil
  • Salt
  • Pepper
  • For the pasta
  • 8 oz linguine
  • 1 tsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1/2 tsp freshly cracked black pepper
  • 2 eggs
  • 1 1/2 cups shredded Parmesan (or ~2.5 oz by weight)
  • ~2.5 oz goat cheese, crumbled (I used half a 5 oz log)


  1. Preheat oven to 425.
  2. Place asparagus and garlic on a baking sheet, drizzle with olive oil, salt, and pepper.
  3. Bake for 12-15 minutes and then cut the stalks in half or thirds.
  4. Cook pasta according to package directions.
  5. Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
  6. Drain off all but ~1 Tbsp of oil, add the black pepper and, when the bacon has completely browned, remove from heat and transfer to a large bowl (big enough for mixing the entire recipe).
  7. Add the eggs and Parmesan to the bowl, then add to the bacon mixture and crumbled goat cheese, stirring to mix well.
  8. Set aside 1 cup of pasta water and then drain the pasta.
  9. Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl, while stirring vigorously to create a creamy sauce.
  10. Add the asparagus, toss to coat (adding additional water if necessary).
  11. Serve immediately.


Yields: 4 servings

Adapted from Fettuccine alla Carbonara

Estimated time: 35 minutes

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