Penne With Asparagus Carbonara Recipes

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.

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.

PENNE A LA CARBONARA

Steps:

• Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
• In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
• In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

ASPARAGUS PENNE CARBONARA

Steps:

• In a skillet, melt butter over medium heat and add asparagus and lemon rind. Cook for about 5 minutes or until tender crisp. Stir in lemon juice and mint; set aside.
• In large pot of boiling salted water, cook pasta according to package directions or until al dente. Drain and set aside.
• Meanwhile, in a bowl, whisk together eggs, Parmesan cheese, parsley and pepper; add to drained pasta and toss for about 45 seconds until pasta is creamy and coated well. Add asparagus mixture and toss to combine. Top with grated Parmesan cheese, if desired.

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 -- .

PEPPERONI PENNE CARBONARA

Steps:

• Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well., In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer., Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce.

SPRINGTIME PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

ZITI ALLA CARBONARA

Steps:

• Cook Ziti as directed until al dente.
• Melt the butter in a skillet over med heat .
• Add the cream, ham and asparagus, increase heat until liquid comes to a full boil; reduce heat.
• Add cooked ziti to the sauce, then parmesan cheese.
• Mix gently until pasta is completely coated.
• Serve.

PENNE CARBONARA - LOW FAT

Steps:

• cook the pasta as directed
• thinly slice the leek
• microwave or steam the vegetables, cut the asparagus into bite-size pieces
• drain the pasta, add the creme fraiche and lemon juice, stir well
• add the vegetables and ham, warm through and serve