Asparagus Penne Carbonara Recipes

ASPARAGUS CARBONARA

Steps:

• Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle.
• Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente.
• Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain.
• Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes.
• Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together.
• As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture.
• Serve with extra parmesan and a big glass of wine -- .

PENNE WITH ASPARAGUS CARBONARA

Steps:

• Preheat the oven to 230ºC/450ºF.
• Prepare the asparagus.
• Lay the asparagus in a single layer on an oiled baking tray.
• Coat thoroughly with oil, then add a little salt.
• Bake in the middle of the oven until the asparagus change colour, about 8-10 min, depending on their size.
• Shake the tray a couple times during cooking so that the asparagus will cook evenly.
• After baking, cut the asparagus into pieces sliced at an angle, about 2 cm long.
• Set aside.
• To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time.
• Cook the pasta in a large pot of boiling salted water, until al dente.
• Meanwhile, separate the egg whites and yolks.
• Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe.
• Stir the yolks in a serving bowl which is large enough to hold and mix all the pasta, add the oregano, and season with salt and pepper.
• Beat the egg mixture 1 min with a fork, then dilute it with the specified amount of pasta cooking water.
• Set aside.
• Drain the pasta, then pour it into the bowl.
• Mix rapidly in order to cook the yolks and let the pasta get coated at the same time.
• Add the asparagus and its cooking juices, sprinkle with the grated parmesan, then serve in the warmed plates.

PENNE WITH ASPARAGUS CARBONARA

Steps:

• Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
• Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
• Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.

ASPARAGUS FETTUCCINE CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
• Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
• Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
• Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
• Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

ASPARAGUS CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
• Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
• Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
• Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
• Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.