Asparagus Carbonara
Asparagus Carbonara
Vegetables, Pasta
Ingredients
- 4 ounces pancetta, small dice
- 1 pound asparagus, peeled and cut into 2-3 inch pieces
- 2 tablespoons water
- 2 large egg yokes, lightly beaten
- 1 tablespoon Fustini's Gremolata olive oil
- 3 tablespoons Parmesan Cheese, grated
- Salt and pepper to taste
8 oz fettucine or tagliatelle
Directions
Boil pasta according to instructions. Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes. Drain off the excess fat, leaving just enough to coat the skillet. Add the asparagus and 2 tablespoons of water and cook over moderately high heat until the asparagus is crisp-tender, 2 to 4 minutes. Remove the skillet from the heat and immediately add the egg yolks and olive oil to the skillet. Cook, tossing, until well coated. Toss in the Parmigiano-Reggiano and season with salt and the pepper. Transfer to a bowl with pasta and serve right away.
Leave a comment