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  • Writer's pictureBiagio D

Goat Cheese Carbonara


1 pound of spaghetti

2 tablespoons of good olive oil


4 egg yolks

3 oz goat cheese

reserved pasta water (about a 1/4 cup)

salt to taste


12 oz package of frozen asparagus spears

2 tablespoons of good olive oil

juice of one lemon

4 tablespoons butter

salt to taste


  1. In a large pot, bring enough water to boil to cook 1 pound of spaghetti. Salt the water. Follow pasta cooking instructions.

  2. While the water is boiling, melt the butter in a large pan and add the frozen asparagus spears.

  3. Add the lemon juice, olive oil, and salt to taste and cover the asparagus for a few minutes. Once the frozen spears thaw, uncover and cook until caramelized.

  4. While the pasta is cooking, in a bowl, combine the egg yolks and goat cheese. Slowly mix in the reserved pasta water and whisk until the sauce is smooth. You may not need all of the reserved water. Add salt to taste.

  5. When the pasta is done cooking, drain the water and add the olive oil. Pour the sauce over the pasta and mix until the sauce is evenly distributed.

  6. Serve pasta topped with asparagus spears and enjoy!

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