Beef bacon & asparagus carbonara

Name: Beef bacon & asparagus carbonara
Cuisine: British
Ingredients: Spaghetti or any pasta you prefer; 2 eggs (add more if you want your sauce extra silky); 4 strips beef bacon (with fat); 100 grams thin asparagus; 1 tablespoon butter; 1/2 cup grated parmesan; Salt; Freshly ground black pepper; 1 cup roughly chopped Italian parsley

Ain @cook_20368009

I’ve only made this a few times and only took this photo once when it didn’t look as creamy as it should. I used eggs and no cream, which as I understand it is the authentic style, otherwise it’s more an alfredo than carbonara. Then again, I used beef instead of pancetta. Also, I just found out that you’re supposed to use only egg yolks. So much for authenticity, amirite?

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Ingredients

Spaghetti or any pasta you prefer
2eggs (add more if you want your sauce extra silky)
4 stripsbeef bacon (with fat)
100 gramsthin asparagus
1 tablespoonbutter
1/2 cupgrated parmesan
Salt
Freshly ground black pepper
1 cuproughly chopped Italian parsley

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Steps

1

Place your pasta in a pot of boiling salted water. Let that cook just before al dente while you prepare the other ingredients.
2

Cut up the beef bacon into smaller strips or cubes and toss it into another pan. Add some butter if you need more fat.
3

Chop the cleaned asparagus into thirds and throw them into the pan along with the beef bacon. Adding a dash of salt will brighten the greenness of the asparagus.
4

Break the eggs and separate the yolks from the whites. Place the yolks into a bowl and add parmesan cheese before mixing well.
5

When the pasta is almost al dente, remove it from the water and add it to the pan of beef bacon and asparagus. Mix well for about a minute - now this part is important - THEN TAKE IT OFF THE HEAT.
6

Pour in the yolks and cheese mixture and mix well so that the eggs don’t scramble. Finish it off with a dash of salt, pepper, chopped parsley.