Carbonara with Smoked Pancetta and Asparagus
50% autentično · Italian Fusion
A creative twist on Carbonara, incorporating the smoky flavor of smoked pancetta and the fresh crunch of blanched asparagus for a more complex flavor profile and added color.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Spaghetti400g
- Smoked Pancetta, diced150g
- Eggs (yolks)4
- Pecorino Romano cheese, grated80g
- Asparagus, trimmed and cut into 2-inch pieces200g
- Black pepper, freshly groundto taste
- Saltto taste
Koraci
- 1
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. In the last 3 minutes of cooking, add the asparagus pieces to the boiling water.
- 2
While pasta and asparagus cook, cook diced smoked pancetta in a skillet over medium heat until crispy. Remove pancetta, leaving rendered fat.
- 3
In a bowl, whisk together egg yolks and grated Pecorino Romano cheese. Season generously with black pepper.
- 4
Drain the spaghetti and asparagus, reserving about 1 cup of pasta water. Add the hot spaghetti and asparagus to the skillet with the rendered pancetta fat. Toss to coat.
- 5
Remove skillet from heat. Pour the egg and cheese mixture over the hot spaghetti and asparagus, tossing continuously. Add reserved pasta water, a tablespoon at a time, to achieve a creamy consistency.
- 6
Stir in the crispy smoked pancetta. Serve immediately, garnished with extra Pecorino Romano and black pepper.
