Spring is one of my favorite times to make pasta because you get all of these fresh, green vegetables while the weather is still transitioning from chilly to warm. This spring onion pasta with asparagus and guanciale lands right in that sweet spot. It’s packed with sweet spring onions, crisp-tender asparagus, fresh dill, crispy guanciale, and plenty of Parmigiano-Reggiano, all tossed together in a silky cream sauce.
What makes this spring onion pasta so good is the way it balances comfort and freshness. The spring onions cook down until soft and sweet, then get blended into the sauce for a smooth texture and luxurious mouthfeel. Add in the salty richness of the guanciale and the pop of asparagus, and you’ve got yourself a pasta that’s just right for a weeknight treat or laid-back dinner with friends.
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Why This Spring Onion Pasta is Different
Perfect pasta for early spring
This is the kind of pasta you’ll want to make when it’s technically spring, but the weather still can’t quite commit. It has all the fresh, green energy of the season from asparagus and spring onions, but the guanciale and cream sauce keep it cozy and satisfying.
If you want to round it out with something brighter and crunchier, my Blanched Sugar Snap Pea Salad makes a great spring side.
A great way to use spring onions
Spring onions are a little sweeter and more delicate than regular onions, and they’re blended into the sauce along with guanciale fat, cream, dill, and olive oil. It turns into a silky sauce that tastes a little sweet and smoky.
This pasta tastes restaurant-worthy, but the method is simple. Crisp up the guanciale, cook down the vegetables, blend the sauce, and toss everything together for a dinner that feels special without taking over your night.
- Guanciale — This is what gives the pasta its savory backbone. It renders out rich, flavorful fat that flavors the whole dish, while the crisped-up lardons bring salty, meaty bites throughout. If you can’t find guanciale, pancetta is the best substitute, but thick-cut bacon will also work.
- Spring onions — Sweeter and more delicate than regular onions, spring onions are one of the best parts of early spring cooking. Here, they get cooked down and blended into the sauce, giving it a soft onion flavor that tastes lighter and fresher than a typical cream pasta.
- Asparagus — A natural match for spring onions and one of the easiest ways to make this pasta look like spring. It adds a crisp-tender bite and a pop of green.
- Dill — Dill gives the sauce a fresh, slightly grassy flavor. It’s a small ingredient, but it does a lot to balance the richness of the guanciale and cream.
- Heavy cream — Just enough cream helps turn the spring onions into a silky, glossy sauce. It softens the smoky richness of the guanciale and brings everything together without making the pasta feel overly heavy.
- Parmigiano-Reggiano — This adds salty, nutty depth and helps finish the sauce. Since there aren’t many ingredients here, use the good stuff if you can.
1. Render the guanciale over medium-low heat until crisp, then transfer to paper towels, leaving the fat in the pan.
2. Thinly slice the green onion (keeping white and dark green parts separate). Sauté the spring onions in the guanciale fat until soft and jammy, then deglaze, add cream, and simmer until slightly thickened.
3. Blend the onion mixture with dill until smooth, stream in olive oil to emulsify, then season and strain.
4. Cut and cook the asparagus in butter over medium-high heat until bright green and just tender.
5. Add the sauce and pasta to the pan and toss until glossy and well-coated, adding pasta water as needed.
6. Fold in the guanciale and Parmesan, adjust seasoning, and serve with more cheese, dill, and lemon if using.
You want the spring onions to cook down until soft and sweet, not browned or aggressively caramelized. This gives the sauce a smoother texture and a more delicate onion flavor.
Since this sauce gets its body from cooked spring onions, guanciale fat, cream, and olive oil, blending well makes a big difference. For the silkiest texture, blend thoroughly (longer than you think), then strain the sauce if you want an extra polished finish. A Vitamix blender will be very helpful here!
Frequently Asked Questions
Yes. Pancetta is the closest substitute and will still give you a rich, savory pasta. Bacon also work, but it will add a smokier flavor to the dish.
This pasta is best eaten right after tossing, when the sauce is silky and glossy. You can prep components ahead, like cooking the guanciale and making the sauce, but wait to cook the pasta and combine everything until just before serving.
Rigatoni is a great choice for this sauce. The ridges and hollow center catch the creamy spring onion sauce really well, and the shape is sturdy enough to hold up against the crispy guanciale and asparagus.
I wouldn’t recommend it. Cream-based sauces can separate after freezing and reheating, and this one is at its best when freshly blended and tossed with hot pasta.
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This was SO GOOD! Prepped all the components on Sunday and assembled the salad fresh for lunch. Great WFH lunch…
Thank you so much! Wo glad that you enjoyed it!
Love this post!
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