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!
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, salare e farli saltare aggiungendo un po' di acqua tiepida. 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. Aggiungere alla crema di uovo e pecorino un po' di acqua di cottura della pasta, mescolando velocemente in modo da non fare coagulare l'uovo e, strictly away from the stove, pour over pasta the beaten egg yolks with the cheese and mix well. Servire la pasta alla carbonara con asparagi e pancetta completando il piatto con il pecorino grattugiato e un po' di pepe nero macinato fresco.
MATCHING: 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.