Side Pannel
Asparagus Noodle Carbonara
Asparagus Noodle Carbonara
- Recipe Submitted by maryjosh on 04/11/2018
Ingredients List
- 2 pounds asparagus, sliced with vegetable peeler with tips reserved
- 4 ounces pancetta (or bacon), diced
- 1 clove garlic, chopped
- 2 eggs
- 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
- plenty of fresh cracked black pepper
- salt to taste
- 1 tablespoon parsley, chopped
Directions
Steam the asparagus tips and set aside, reserving some of the cooking water.
Meanwhile, cook the pancetta in a pan over medium heat, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second.
Add the garlic and asparagus noodles and cook until the asparagus noodles are tender, about a minute. (Note: The cook time will vary depending on the thickness of the asparagus noodles.)
Remove from heat, mix in the mixture of the eggs, parmesan, pepper, salt and parsley and enough of the reserved cooking water to make a creamy sauce into the asparagus noodles and tips.
Meanwhile, cook the pancetta in a pan over medium heat, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second.
Add the garlic and asparagus noodles and cook until the asparagus noodles are tender, about a minute. (Note: The cook time will vary depending on the thickness of the asparagus noodles.)
Remove from heat, mix in the mixture of the eggs, parmesan, pepper, salt and parsley and enough of the reserved cooking water to make a creamy sauce into the asparagus noodles and tips.
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