Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Tagliatelle carbonara with asparagus, raw ham and lemon
 
 
4 ServingsPTM20 min

Tagliatelle carbonara with asparagus, raw ham and lemon


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cook the tagliatelle al dente. Meanwhile, grate 1/2 lemon and squeeze out the juice.
  2. Mix the whipped cream, egg yolks, thyme, Parmesan cheese, lemon juice and zest. Season with salt and a good pinch of pepper.
  3. Cut the underside of the asparagus, brush them with a little oil and grill until al dente.
  4. Drain the pasta and keep a cup of cooking liquid.
  5. Cut the remaining 1/2 lemon into pieces. Scoop the tagliatelle back into the pan, pour in the egg mixture and stir well until the egg is lightly coagulated. Add some cooking liquid to make the pasta extra smooth.
  6. Serve the tagliatelle with the asparagus and raw ham and sprinkle with some extra Parmesan cheese. Put the lemon wedges on it.

Blogs that might be interesting

why are healthy snacks important

Nutrition

665Calories
Sodium0% DV0g
Fat45% DV29g
Protein74% DV37g
Carbs20% DV59g
Fiber0% DV0g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407