Carbonara with Smoked Pancetta and Asparagus
50% автентично · Modern Italian
A creative twist on classic Carbonara, incorporating the smoky flavor of pancetta and the fresh, crisp texture of asparagus for a vibrant and flavorful dish.
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Съставки
- Spaghetti400g
- Smoked Pancetta, diced150g
- Asparagus, trimmed and cut into 1-inch pieces200g
- Large Egg Yolks3
- Whole Large Egg1
- Parmesan Cheese, finely grated80g
- Black Pepper, freshly crackedto taste
- Saltto taste
- Olive Oil1 tbsp
- Waterfor boiling pasta
Стъпки
- 1
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Add asparagus pieces during the last 2-3 minutes of cooking.
- 2
While pasta cooks, cook the diced smoked pancetta in a large skillet over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the skillet.
- 3
In a bowl, whisk together egg yolks, whole egg, grated Parmesan cheese, and black pepper.
- 4
Drain the spaghetti and asparagus, reserving about 1 cup of pasta water. Add the pasta and asparagus to the skillet with the pancetta fat. Toss to coat.
- 5
Remove skillet from heat. Quickly pour the egg and cheese mixture over the hot pasta and asparagus, tossing vigorously to emulsify. Add reserved pasta water, a tablespoon at a time, to reach a creamy consistency.
- 6
Stir in the crispy pancetta. Serve immediately, garnished with extra Parmesan cheese and black pepper.
