Asparagi alla Carbonara

I hadn’t intended to turn this into a food blog, but it appears I don’t have much to say during the week (probably because work and school occupy so much of my time).  Since I really want to keep in the habit of posting articles, I’ve decided to try and fill the gaps with food posts, soon to have pictures!

Tonight’s dinner was Asparagus Carbonara, or as I believe it would be in Italian: Asparagi alla Carbonara.  I’ve scribed the recipe the way I did it, which was to blanch the asparagus in the pasta water before I added the fettucine.  This allows you to use less pots (always a winner!).  I think I might have used too many eggs (so you might be able to cut back to 2).

Asparagi alla Carbonara
– serves 6 –

1 lb asparagus spears
1 lb fettucine
2 tbsp olive oil
4 oz bacon, chopped
4 cloves garlic, minced
3 eggs
1 cup grated Parmesan cheese
1/2 cup pasta water
fresh ground pepper
container with ice water large enough to put the asparagus for a few seconds.

  1. Bring a large pot of salted water to a boil.  I used this water to boil the asparagus before I added the fettucine.
  2. Wash and trim the asparagus spears. Blanch asparagus (3-4 minutes in boiling water then quickly dunk in ice water to stop the cooking, then remove asparagus from ice water).
  3. Add fettucine to boiling water and cook til al dente.
  4. While fettucine is cooking, saute bacon pieces until crisp.
  5. Cut asparagus spears on an angle into 1 inch pieces.  Leave spear tips intact (last inch or so).
  6. Add cut asparagus and garlic to bacon pan (use bacon drippings as oil) and cook until soft, while fettucine finishes.
  7. Whisk together the eggs, cheese, and up to a 1/4 cup of water from your pasta pot while stirring constantly.  This will temper the egg mixture (heat it up so that it’s closer to the temp of the noodles, helps to keep the eggs from making scrambled eggs!  Very important if you want the dish to come out right).
  8. Drain the fettucine and quickly toss the bacon mixture (asparagus, bacon, garlic, bacon drippings) and fettucine together.
  9. Add egg mixture to hot fettucine, stirring quickly to coat all the fettucine and cook the egg mixture.
  10. The egg mixture will create a smooth sauce that coats the fettucine as it is mixed together.
  11. Add fresh ground black pepper to taste and serve.
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