ItalianRoman
Carbonara with Asparagus
by Michele e Lorenzo · 59.4K subscribers on YouTube
A creative twist on classic Roman carbonara, featuring fresh asparagus. The guanciale is rendered until crispy, the asparagus tips are sautéed in the rendered fat, and the stems are blanched and blended into a creamy puree. This puree is then incorporated into the traditional egg and pecorino mixture, creating a velvety sauce that coats the pasta. Finished with crispy guanciale and sautéed tips.
- Difficulty
- medium
Ingredients
7 items- 150 gGuancialeCured pork cheek, cut into strips
- 300 gAsparagusFresh asparagus, tips and stems used separately
- 6 pcsEgg YolksEgg yolks
- 150 gPecorino RomanoGrated
- 300 gPastaSpaghetti or rigatoni recommended
- SaltTo taste, for pasta water and seasoning
- Black PepperTo taste, freshly ground
Method
- Cook the guanciale in a pan over medium heat until it renders its fat and becomes crispy. Set aside the crispy guanciale and some of the rendered fat.
- In the same pan with the rendered fat, sauté the asparagus tips until tender. Remove and set aside.
- Blanch the asparagus stems in boiling salted water until just tender, then transfer to an ice bath. Drain and blend to a smooth cream.
- Cook the pasta in salted boiling water until al dente. Reserve some pasta water before draining.
- In a bowl, mix the egg yolks with grated pecorino cheese.
- Off the heat, add the hot pasta to the egg and cheese mixture. Add the asparagus cream and a splash of pasta water. Stir vigorously until the sauce is creamy and well combined.
- Serve the pasta topped with the sautéed asparagus tips and crispy guanciale.
Michele e Lorenzo
Home cook59.4K subscribers on YouTube50.2M total channel viewsDue toscani che amano cucinare 👨🍳👨🍳 “ O’ come l’è bono “ è il nostro motto 📣 Collab 4h4g@Arkadia.agency 🤝 In elenco AGCOM 📝
