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As the local asparagus season winds down, I’m looking for ways to enjoy this versatile vegetable in as many dishes as possible.
On a recent trip to Italy, I had a delicious version of spaghetti carbonara featuring pureed asparagus.
I decided to create a version at home with the asparagus prepared in perfectly tender crisp pieces.
My version today involves cooking the asparagus with the pasta for the last few minutes of cooking time.
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Carbonara is usually prepared with guanciale, which is salt-cured pork from the jowl (cheek). But I tend to use pancetta, which I find is easier to obtain. It’s also a cured pork product, but from the belly.
Our family also enjoys a meatier version of carbonara and I often put some Italian sausage meat into the dish, too. Certainly not typical – but delicious.
Make sure you have quality Parmesan and Pecorino Romano cheese on hand to make this easy and tasty dish.
Asparagus Carbonara
(Serves 6)
2 large eggs
2 egg yolks
1/4 cup (50 ml) grated Parmesan cheese
1/4 cup (50 ml) grated Pecorino Romano cheese
1/2 tsp. (2 ml) freshly cracked pepper
1 lb. (500 g) short pasta of your choice
1 – 125 gram package of diced pancetta
1 Italian sausage, casing removed and crumbled (optional)
1 lb. (500 g) local asparagus trimmed and cut into 2-inch (5 cm) pieces
1/3 cup (75 ml) grated Pecorino Romano cheese
Additional grated cheese for serving
Directions:
1. Combine eggs, egg yolks, Parmesan cheese, Pecorino Romano cheese and pepper in a cup. Beat with fork. Set aside.
2. Bring large pot of water to a boil. When the water is boiling, add a heaping spoonful of salt.
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3. Add pasta and cook according to package instructions.
4. While pasta is cooking, cook pancetta in a large saute pan or wok over medium-high heat until starting to turn crispy. Add sausage (if using) and cook until no longer pink. Turn off heat.
5. When pasta has about two minutes of cooking time left, add asparagus. When pasta is al dente, remove 1 cup (250 ml) of pasta water and set aside.
6. Add 1/3 cup (75 ml) of hot pasta water to egg mixture and stir well.
7. Drain pasta/asparagus in a colander and transfer to pan with pancetta and toss well.
8. Add egg mixture, stirring constantly. Add remaining 1/3 cup of cheese and continue to stir. If the mixture seems a bit dry, add a few spoonfuls of remaining hot pasta water to help make a creamy sauce.
9. Transfer to heated pasta bowl and serve with additional cheese.
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