Authentic home cooking from Italy, with US measurements. 
Carbonara with Wild Asparagus
With just a few simple ingredients, you can make a creamy pasta dish that you can customize with either Parmesan or Pecorino cheese. For best results, add the eggs at the end, off the heat, to prevent them from scrambling, and mix vigorously until you get a creamy texture.
Carbonara with Wild Asparagus
With just a few simple ingredients, you can make a creamy pasta dish that you can customize with either Parmesan or Pecorino cheese. For best results, add the eggs at the end, off the heat, to prevent them from scrambling, and mix vigorously until you get a creamy texture.
Open in Cookpad AppSteps
- 1
Rinse the asparagus under running water to remove any dirt, then dry them with paper towels or a clean kitchen towel. Trim off the tough, woody ends. Cut the asparagus into pieces, keeping the tips whole since they are the most tender part.
- 2
Bring a large pot of salted water to a boil for the pasta. Meanwhile, in a nonstick skillet or saucepan, sauté the shallot in a little extra virgin olive oil.
- 3
When the shallot is golden, add the chopped asparagus pieces, reserving the tips. Season with salt and black pepper.
- 4
Add about 1/2 cup (120 ml) of pasta cooking water to the pan to help cook the asparagus.
- 5
Meanwhile, beat the eggs with a pinch of salt and the grated Pecorino or Parmesan cheese.
- 6
Add the asparagus tips to the pan and finish cooking the sauce. Then transfer the cooked pasta to the pan, saving some of the pasta cooking water. Off the heat, add the beaten eggs.
- 7
Mix well to combine all the ingredients. If needed, add a few tablespoons of pasta cooking water to achieve a creamy consistency.
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