Asparagus carbonara

Name: Asparagus carbonara
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g white asparagus; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 7-10 Tbsp juice of 1/2 lemon; 400 g Noodles (e.g. penne); 150 g streaky smoked bacon; 1 TABLESPOON Olive oil; 4 Eggs (size M); 7-10 Tbsp freshly ground black pepper; 100 g grated parmesan cheese

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g white asparagus
7-10 Tbsp Salt
1 TEASPOON Sugar
7-10 Tbsp juice of 1/2 lemon
400 g Noodles (e.g. penne)
150 g streaky smoked bacon
1 TABLESPOON Olive oil
4 Eggs (size M)
7-10 Tbsp freshly ground black pepper
100 g grated parmesan cheese

Directions

1
Wash the asparagus, peel and cut off the woody ends. Boil 3 litres of salted water. Season with sugar and lemon juice. Let the asparagus peel for about 10 minutes at medium heat. Then pour through a sieve. Collect the stock and put it back into the pot. Bring the asparagus stock to the boil. Cut the asparagus diagonally into pieces of about 3 cm. Cook in the boiling stock for about 5 minutes, then remove and keep warm
2
Prepare the pasta in boiling asparagus water according to the instructions on the packet. Cut the bacon into cubes. Heat the oil in a pan, drain the bacon in it until crispy. Whisk eggs in a large bowl, season with salt and pepper. Stir in 80 g cheese and bacon
3
Drain the pasta, let it drain and immediately add it to the egg and cheese mixture with the asparagus. Turn the penne in it until everything is covered by a yellow cream. Spread immediately on plates and sprinkle with the rest of the Parmesan cheese