Carbonara with Smoked Pancetta and Asparagus
50% authentic · Italian-Inspired
A creative twist on Carbonara, incorporating the smoky flavor of smoked pancetta and the fresh crunch of blanched asparagus for added color and texture.
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Ingredients
- Spaghetti400g
- Smoked Pancetta150g
- Eggs (yolks)3
- Parmesan cheese80g
- Asparagus200g
- Black pepperto taste
- Saltto taste
- Fresh basil leaves (optional garnish)few
Steps
- 1
Bring a large pot of salted water to a boil for the spaghetti.
- 2
Trim the tough ends off the asparagus and cut into 2-inch pieces. Blanch the asparagus in boiling water for 1-2 minutes until bright green and tender-crisp. Drain and set aside.
- 3
Cut the smoked pancetta into small cubes.
- 4
In a bowl, whisk together egg yolks, grated Parmesan cheese, and black pepper.
- 5
Cook the smoked pancetta in a large skillet over medium heat until crispy. Remove pancetta, leaving rendered fat in the pan.
- 6
Cook spaghetti in the boiling salted water until al dente. Reserve about 1 cup of pasta water.
- 7
Drain spaghetti and add it to the skillet with the pancetta fat. Toss to coat.
- 8
Remove skillet from heat. Pour the egg and cheese mixture over the hot spaghetti, tossing vigorously. Add reserved pasta water gradually to create a creamy sauce. Add the blanched asparagus and toss to combine.
- 9
Stir in the crispy smoked pancetta.
- 10
Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.
