Light asparagus carbonara with green ribbon noodles

Name: Light asparagus carbonara with green ribbon noodles
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 80 g green ribbon noodles; 1 egg (size M); 50 ml cooking cream (7 % fat); 30 g grated parmesan cheese; 7-10 Tbsp Pepper; 1-2 TEASPOONS Oil; 40 g diced lean ham

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

500 g white asparagus
7-10 Tbsp Salt
80 g green ribbon noodles
1 egg (size M)
50 ml cooking cream (7 % fat)
30 g grated parmesan cheese
7-10 Tbsp Pepper
1-2 TEASPOONS Oil
40 g diced lean ham

Directions

1
Wash the asparagus, peel and cut off the woody ends. Cut the stalks diagonally into thick slices. Place the asparagus skin and ends in a pot with about 1 litre of cold water and bring to the boil. Cover and simmer for about 5 minutes. Pour asparagus water through a sieve, put it back into the pot and bring it to the boil.
2
Add about 1 tsp. salt and pasta to the boiling water and cook the pasta according to the instructions on the packet. After about 2 minutes add the asparagus pieces and bring to the boil. Pour the finished pasta and asparagus mixture through a sieve and collect the cooking liquid
3
Mix egg, cooking cream, approx. 100 ml asparagus pasta water and 25 g parmesan cheese. Season with salt and pepper. Heat the oil in a large pan and fry the diced ham briefly. Add the pasta and asparagus mixture and fry briefly. Pour over the egg and cheese cream mixture and let it set while stirring. Arrange on 2 plates and sprinkle with the remaining Parmesan cheese