Life has gotten in the way of posting recipes of late, but I absolutely had to share this stunning pasta main before the British asparagus season comes to an end!
This asparagus "carbonara" (the quotation marks because the lack of cured pork makes this a slightly unconventional vegetarian take on the iconic Italian dish) is silky, luxurious, very easy to make (using and extremely delicious, plus it truly makes in-season asparagus the star of the show!
SERVES 2
INGREDIENTS- 300g asparagus, woody ends cut off, the rest chopped into even pieces3 cloves of garlic
- 400g spaghetti
- 4 eggs (2 whole, 2 yolk only)
- 150g parmesan or pecorino
- a bunch fresh mint, torn
METHOD
- Put your spaghetti on to cook.
- Sauté sliced asparagus for 3 minutes then add minced garlic and cook for another minute.
- Meanwhile, crack the whole eggs and eggs yolk into a bowl, whisk and then add the cheese and some black pepper.
- Whisk until combined and then add a little bit of the cooking water from the pasta, stirring constantly.
- Remove the asparagus pan from the heat, add the cooked spaghetti and slowly pour in the egg mix, stirring continuously until you have a lovely silky sauce.
- Add more cheese or pasta water if needed and the torn mint.
- Plate up, top with some more mint and ENJOY!
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