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Spaghetti carbonara with green asparagus
 
 
4 ServingsPTM20 min

Spaghetti carbonara with green asparagus


Creamy pasta with pancetta, asparagus and Parmesan cheese.

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Directions

  1. Bring 3 liters of water to a boil in a large pan. When the water is boiling, add generous salt and the spaghetti.
  2. Stir in the spaghetti once it is completely submerged and boil it in 8 minutes until al dente.
  3. Meanwhile, break the woody underside of the asparagus. Slice the ends well (5 cm) and cut the rest of the asparagus into pieces of 1 cm.
  4. Cook the asparagus pieces and tips with the spaghetti for the last 2 minutes.
  5. Cut the pancetta into strips and finely chop the garlic. Grate the cheese.
  6. Bake the pancetta in a frying pan without oil or butter in 6 minutes. Add the garlic and cook for 1 min. Turn off the heat.
  7. Put the eggs in a bowl and beat with the crème fraiche and 100 g cheese into sauce. Season with pepper.
  8. Drain the spaghetti-asparagus mixture and pick up a cup of cooking liquid. Put the pasta mixture back in the pan and add the pancetta.
  9. Add the sauce while stirring with a wooden spoon. Keep stirring until the sauce has thickened slightly and continues to 'hang' on the pasta.
  10. Add some cooking liquid for a smoother whole. Spread over 4 deep plates and serve with the rest of the cheese.


Nutrition

775Calories
Sodium0% DV1.720mg
Fat68% DV44g
Protein68% DV34g
Carbs20% DV59g
Fiber16% DV4g

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