Asparagus carbonara
Asparagus carbonara
15 minutes total
A lighter twist on carbonara with whole grain tortiglioni, fresh asparagus, and Pecorino—rich, balanced, and perfect for a pasta night.
Ingredients
Serves 4
| 11.5 oz | Barilla Whole Grain Tortiglioni |
| 5 oz | Asparagus |
| 2 oz | Spring Onion |
| 5 | Egg Yolks |
| 4 oz | Pecorino Cheese, grated |
| 5 tbsp | Milk |
| 3 tbsp | Extra Virgin Olive Oil |
| to taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Mix the egg yolks with 1/3 of the Pecorino cheese and milk. Clean, cut in thin slices the asparagus and sauté in a pan with the olive oil and the sliced spring onions.
Step 2
In the meantime, boil the pasta in salted boiling water. Drain and set aside some of the cooking water. Mix the pasta in the pan with the asparagus.
Step 3
Away from the heat, add the egg yolks and 2 tbsp of the reserved cooking water. Mix for 30 seconds. Add the Pecorino cheese, mix well and serve with a sprinkle of fresh pepper.
Chef's Tip
The perfect Carbonara is creamy. The egg yolks must be not lumpy, neither too raw or too liquid. To better control the correct point of coagulation and the temperature, add the yolks mixture away from the fire.