Pasta Carbonara With Asparagus & Pecorino Cheese Tarifi

Malzemeler

• 1/2 Pound Fresh Asparagus Spears, 4 Ounces Diced Pancetta, 2 Cloves Garlic, Peeled & Minced, 1/2 Cup White Wine, 2 Whole Large Eggs, 2 Egg Yolks, 1 Teaspoon Freshly Cracked Black Pepper, 4 Tablespoons Heavy Cream, 1/3 Cup Grated Pecorino Romano Cheese, 4 Tablespoons Finely Chopped Fresh Parsley, 1 Pound Pasta of Choice. To Serve: Additional Grated Pecorino Cheese

Hazırlanışı

1. Trim the asparagus, and cut into 2 inch pieces, cutting any thicker pieces in half lengthwise. Blanch the asparagus in boiling water until tender crisp, then drop into a bowl of ice water. In a saucepan, cook the pancetta until crisp and brown, and then add the garlic. Cook the garlic until fragrant, then add the wine and cook until it has been almost completely absorbed. In a bowl, beat together the eggs, yolks, cream, grated cheese, pepper, and parsley. Cook the pasta in a large pot of boiling water until it is "al dente", then drain and return to the pot. Add the pancetta to the pasta and cook over high heat for one minute. Add the egg mixture and stir continuously until the sauce completely coats the pasta. Serve in individual bowls, offering extra grated Pecorino cheese at the table.

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