Fustini's Oils and Vinegars
Asparagus Carbonara

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Asparagus Carbonara


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Asparagus Carbonara



  • 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


Adapted from "Dinner: Changing the Game"


Step 1. 

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 and serve right away.

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