Pasta Carbonara with bacon and cheese asparagus: a first tasty dish that are a key spring one of the favorite dishes and famous Roman cuisine. The pasta carbonara. Among other things, if you have not prepared the carbonara and you are afraid that the egg rags and overcook, or raw ruins, Look at my VIDEO RECIPE CARBONARA STEP BY STEP on YouTube.
As you know, carbonara wants traditionally rigatoni or short sleeves, but I used the egg maltagliati homemade, because when I make pasta never throw the 'trimmings': tear them by hand and do the maltagliati. And remember that with advanced pasta you can make even the pasta for soups.
Don't worry though: If you fall in love with this dish, you can prepare it easily with any type of fresh egg pasta. Okay long pasta such as pappardelle, but also a short short pasta such as garganelli (highly recommended). If you prefer pasta from durum wheat, use it safely. Obviously the pasta carbonara with bacon asparagus and pecorino is prepared with an emulsion of egg yolk and pecorino. Just like PASTA WITH THE TRADITIONAL CARBONARA, But where there is the pillow. Never use the bacon in the carbonara, remember this!
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, to taste
- extra virgin olive oil, to taste
- grated pecorino cheese, to taste
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 Puglian rosé for these tasty malts. Our choice falls on a Rosato Doc Castel del Monte produced by the WineryEarl 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.