Asparagus Carbonara Recipe

Add asparagus during final 2 minutes of cooking. Bring a large pot of salted water to a boil. Add the pancetta and cook stirring occasionally until crisp 3 to 5 minutes.

Olivia Luz

Heat a large skillet over moderately high heat. Transfer asparagus and garlic to the plate with the bacon. Drain pasta mixture in a colander over a bowl reserving 1 3 cup cooking liquid. Slice the bacon and place in a non stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Add garlic and cook until fragrant about 30 seconds.

Drain reserving 100ml 3 fl oz cooking water. Directions heat oven to 400. Add the asparagus to the crispy guanciale and fry in the fat until softened and nicely charred. In a large sauté pan cook the bacon over medium heat until light golden brown about 10 minutes. On a large baking sheet toss asparagus with oil and season with salt and pepper.

Drain the pasta reserving a cupful of the cooking water and. Roast until tender and charred 18 to 20 minutes. Step 1 cook pasta in boiling water 10 minutes or until al dente. Heat a large deep frying pan over. Remove from the heat and set aside.

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Trim the tough bottom ends from the asparagus and cut the spears diagonally into 1 inch segments. Snap off the woody ends of. Meanwhile beat the eggs in a bowl then finely grate in the parmesan and mix well. Drain off the excess fat leaving just enough to coat the skillet. Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown about 3 minutes.

Mix the parmesan egg yolks 1 2 teaspoon salt and a generous amount of black pepper together in a medium bowl. Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Put a large pot of salted water on to boil. In a pot of salted boiling water cook the asparagus al dente. Leave it to get super golden and crispy tossing occasionally then turn off the heat.

Combine reserved cooking liquid egg substitute and milk stirring with a whisk. Drain and pat dry. Place the asparagus on a serving platter and garnish with the carbonara sauce and bacon. Sprinkle with parmesan if desired. Combine reserved cooking liquid egg substitute and milk stirring with a whisk.

Sprinkle with parmesan if desired. Mix the parmesan egg yolks 1 2 teaspoon salt and a generous amount of black pepper together in a medium bowl. Trim the tough bottom ends from the asparagus and cut the spears diagonally into 1 inch segments. Drain the pasta reserving a cupful of the cooking water and. Drain reserving 100ml 3 fl oz cooking water.

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Place the asparagus on a serving platter and garnish with the carbonara sauce and bacon. Heat a large skillet over moderately high heat.