Carbonara with Asparagus
The veggie pasta CARBONARA with fresh asparagus is perfect for a friend reunion at lunch or for dinner.
If you cook it you just need some salad to enjoy a full balanced meal.
1 organic egg per person
90 gr spaghetti per person the best one is the Italian from Gragnano.
Pecorino cheese and Vintage Parmesan cheese 35 gr. per person
500 GR. of fresh organic Asparagus
1 or 2 shallot
If you like 3 spoon of Skimmed Milk or cream if you like or even better use only the hot pasta water (usually we only use the boiled water from the pasta pan, this is the more light version of our Carbonara with Asparagus)
pepper and sea salt.
Put a saucepan containing plenty of water to boil, moderately salty, because the result of out carbonara pasta is very tasty sauce already with cheese.
Meanwhile, cut the asparugus into small cubes (we don’t like to use the white and of asparagus)
Sautè organic olive oil and onions for minimum 10 minutes with a flame very low, when golden brown add the asparus, let cool slightly.
Meanwhile, beat the eggs yolks in a bowl. (You can add some white only to have more cream, as example for 4 yolks, add 2 whites).
Than beat Parmesan and Pecorino cheese with some drop of the skimmed milk or cream or water from the pasta that is boiling.
Add more salt and pepper if you are using the milk or milk cream.
Mix well all with the aid of a whip.
Dropped the pasta and when it is ready, without skipping over the fire, drain and pour into the bowl and mix it together with the previously prepared sauce, than add the yolks.
Serve the Carbonara with Asparagus immediately and if necessary add more cheese and freshly ground black pepper .