RECIPE
Carbonara di asparagi
Asparagus adds a fresh flavour to classic carbonara . In this recipe , no part of the vegetable is wasted — the hard stems flavour the pasta water , enhancing the dish . This quick , simple meal is perfect for spring and summer when asparagus is abundant . For vegetarians , omit the pancetta . Save the egg whites in the fridge to make a light omelette the next day .
Gennaro Contaldo
SERVES 4
INGREDIENTS
• 320g asparagus ( tips kept intact )
• 320g linguine
• 3 tbsp extra virgin olive oil
• 60g pancetta , finely chopped
• 6 egg yolks
• 80g Pecorino , grated , plus extra to serve
AS SEEN ON BIG KITCHEN
1 Place the tougher parts of the asparagus stems in a saucepan of salted water and bring to the boil . Once boiling , remove and discard the asparagus stems , then add the linguine and cook according to the package instructions until al dente . 2 Meanwhile , heat the oil in a large frying pan over medium heat , add the pancetta , and cook for 2-3 minutes until it begins to colour . Stir in the finely chopped asparagus stems and tips , and stir-fry for about 3 minutes until the asparagus is tender . 3 Lightly beat the egg yolks in a bowl , then season with a little black pepper and stir in the grated Pecorino . 4 Drain the cooked linguine and add it to the frying pan with the asparagus , mixing in a little of the hot pasta water to bind . Stir well to combine . 5 Remove from the heat and quickly stir through the egg mixture until everything is well combined and the sauce is silky . 6 Serve immediately , topped with additional black pepper and grated Pecorino , if desired .
Image credit : Kim Lightbody / Pavilion Books .
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