Asparagus carbonara



When we are not running workshops, Maria and I spend the day in the kitchen trying out new recipes and experimenting with seasonal produce. The days are long and even though we constantly taste what we cook, we take the time to have a lunch break and enjoy among other thing a hearty plate of pasta.
Today, Maria prepared Bucatini Carbonara with Asparagus.

Bucatini is a thick spaghetti-like pasta with a hole running through the middle. It originates from Lazzio where it is the 'national' dish.
We used a light creme fraiche and grated a mix of Pecorino and Parmigiano. We cooked the asparagus together with the pasta, and mixed the lot together and served it with a final sprinkle of grated cheese.
This is what it looked like...
Why don't you try your own!



Asparagus carbonara



400 g Bucatini
600 g asparagus, finely chopped
3 egg yolks
200 ml light creme fraiche or single cream
8 tablespoons freshly grated pecorino cheese or Parmesan
Freshly ground black pepper

serves 5
cooking time: 8 minutes
preparation time: 10 minutes

In a large saucepan, bring the water to a boil; add salt.
Cook Bucatini following the instructions on the paket.  Add the chopped asparagus to the pan about 3 minutes before the end of cooking.

Meanwhile, in a serving dish, lightly beat the egg yolks; combine them with cream, cheese, and pepper.

Drain spaghetti and add to the sauce. Toss well to coat.

Serve immediately with a sprinkle of grated cheese on top.




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