Pasta alla carbonara with asparagus, Bacon and pecorino cheese. I used the egg maltagliati homemade, because when I make pasta never throw the 'trimmings': tear them by hand and do the maltagliati, Don't worry though: If you fall in love with this dish, you can prepare it easily with any type of fresh egg pasta, both long as the pasta is short as garganelli (highly recommended). I called this a carbonara pasta carbonara but has the distinctive sauce made with egg, but I enriched version in spring with asparagus, Bacon and pecorino cheese. Have a good day!
PASTA WITH ASPARAGUS AND BACON CARBONARAPrint This
- 350 grams of egg maltagliati or other pasta
- 2 slices of bacon tense with a thickness of 3-5 millimeters
- a bunch of asparagus
- a fresh onion
- 3 egg yolks
- salt and pepper, just enough
- extra virgin olive oil, just enough
- grated pecorino cheese, just enough
To prepare the carbonara with asparagus, Bacon and pecorino cheese, Clean the asparagus, set aside the tips and cut into the rest of the stem. Finely chop the onion and cut into strips thick enough Bacon. Put the bacon in a pan without any fat and FRY until it becomes Golden Hall, then set it aside. In the same pan add a little oil and the onion and let it wither: combine asparagus, both the tips of both the diced stalk, season with salt and toss, adding some’ lukewarm water. Cook for 8-10 minutes, must remain crunchy.
In a bowl mix the egg yolks with pecorino and pepper. Boil the pasta in salted water, al dente and toss in a pan with the asparagus and the previously browned bacon. Add the egg and cream cheese a bit’ of the pasta cooking water, stirring quickly so as not to coagulate the egg and, strictly away from the stove, pour over pasta the beaten egg yolks with the cheese and mix well. Serve the pasta carbonara with asparagus and bacon completing the dish with the grated cheese and a little’ ground black pepper.
THE PAIRING: A Rosé pugliese for these tasty pasta. Our choice fell on a Rosé Doc Castel del Monte produced by Winery Earl Spagnoletti Zeuli, by Andria. This rosé based on Nero di Troia grape, Coral colour with hints of red berries, a good acidity and a delicate flavor, ideal for this dish from eclectic taste.