Asparagus Carbonara Recipe

Ingredients for Asparagus Carbonara

• Penne Pasta
• Asparagus Spears
• 3 large eggs
• 1 large egg yolk
• 4 ounces pancetta, diced
• Parmesan Cheese
• Double Cream
• 2 tablespoons butter
• Fresh Ground Black Pepper
• Flat Leaf Parsley

How to Make Asparagus Carbonara

1. Snap off the tough woody ends of the 1 pound asparagus and discard.
2. Chop the asparagus into 1-1 1/2 inch lengths, cutting at an angle.
3. Bring a large pot of salted water to a boil. Add the 1 pound penne pasta and cook for 10 minutes, or according to package directions, until al dente. Reserve about 1/2 cup of pasta water before draining.
4. While the pasta cooks, bring a small saucepan of water to a boil. Add the asparagus and cook for 4-5 minutes, until tender-crisp. Drain and set aside.
5. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the 4 ounces diced pancetta and cook for 3-4 minutes, until crispy.
6. Add the drained asparagus to the skillet and cook for 2 minutes, until heated through.
7. In a medium bowl, whisk together 3 large eggs, 1 large egg yolk, freshly ground black pepper, 1/4 cup heavy cream, and 1/2 cup grated Parmesan cheese until smooth.
8. Add the drained pasta to the skillet with the pancetta and asparagus. Stir to coat with the butter.
9. Remove the skillet from the heat and immediately pour the egg mixture over the pasta, stirring constantly until the sauce is creamy and coats the pasta. Add a little reserved pasta water if the sauce is too thick.
10. Serve immediately with extra Parmesan cheese and a big glass of wine.