Asparagus Carbonara Recipe

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• 1/2 tsp fresh ground black pepper .
• 4-6 oz fresh asparagus spears .
• 4 tbsps double cream (heavy) .
• 4 oz pancetta, cubed .
• 4 tbsps freshly grated parmesan cheese .
• 2-3 tbsps butter .
• 8 oz penne pasta .
• 2 large eggs, plus .
• 2 tbsps sliced flat leaf parsley .
• 2 large egg yolks

• Step #1 Snap off the tough woody ends of the Asparagus & discard.
• Step #2 Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle.
• Step #3 Boil the Penne for approximately 10 mins, or according to pack instructions until al dente.
• Step #4 Meanwhile, boil the Asparagus for 4-5 mins, until just tender.
• Step #5 Drain.
• Step #6 Melt the butter over a low heat, & cook the Pancetta pieces for approx 3-4 mins.
• Step #7 Add the drained asparagus to the pan for a further 2 mins.
• Step #8 Meanwhile beat the eggs, black pepper, egg yolks, cream & parmesan together.
• Step #9 As soon as the pasta is cooked, drain & add to the pan with the butter, pancetta & asparagus, stirring to coat in all the butteryness.
• Step #10 Remove from heat & stir in the the egg & cream mixture.
• Step #11 Serve with extra parmesan & a big glass of wine --.
• Enjoy the Asparagus Carbonara recipe

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Pasta And Rice / Pasta

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• asparagus
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