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Gitano
Spaghetti carbonara with green asparagus
Creamy pasta with pancetta, asparagus and Parmesan cheese.
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Ingredients
Directions
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Bring 3 liters of water to a boil in a large pan. When the water is boiling, add generous salt and the spaghetti.
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Stir in the spaghetti once it is completely submerged and boil it in 8 minutes until al dente.
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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.
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Cook the asparagus pieces and tips with the spaghetti for the last 2 minutes.
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Cut the pancetta into strips and finely chop the garlic. Grate the cheese.
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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.
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Put the eggs in a bowl and beat with the crème fraiche and 100 g cheese into sauce. Season with pepper.
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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.
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Add the sauce while stirring with a wooden spoon. Keep stirring until the sauce has thickened slightly and continues to 'hang' on the pasta.
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Add some cooking liquid for a smoother whole. Spread over 4 deep plates and serve with the rest of the cheese.
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Nutrition
775Calories
Sodium0% DV1.720mg
Fat68% DV44g
Protein68% DV34g
Carbs20% DV59g
Fiber16% DV4g
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