Spaghetti carbonara with green asparagus

Name: spaghetti carbonara with green asparagus
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Spaghetti; 3 liter tap water; 500 g fresh green asparagus; 160 g pancetta; 2 toe garlic; 150 g Parmigiano Reggiano; 2 medium sized egg; 125 ml creme fraiche; 50 g grated Parmesan cheese

Creamy pasta with pancetta, asparagus and Parmesan cheese.

Ingredients

Directions

Bring 3 liters of water to a boil in a large pan. When the water is boiling, add generous salt and the spaghetti.
Stir in the spaghetti once it is completely submerged and boil it in 8 minutes until al dente.
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.
Cook the asparagus pieces and tips with the spaghetti for the last 2 minutes.
Cut the pancetta into strips and finely chop the garlic. Grate the cheese.
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.
Put the eggs in a bowl and beat with the crème fraiche and 100 g cheese into sauce. Season with pepper.
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.
Add the sauce while stirring with a wooden spoon. Keep stirring until the sauce has thickened slightly and continues to 'hang' on the pasta.
Add some cooking liquid for a smoother whole. Spread over 4 deep plates and serve with the rest of the cheese.