Spargel carbonara

Name: Spargel carbonara
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g white asparagus; 7-10 Tbsp Salt, sugar; 7-10 Tbsp Juice from 1⁄2 Lemon; 100 g Parmesan (piece); 4 fresh eggs (Gr. M); 7-10 Tbsp freshly ground black pepper; 400 g Noodles (e.g. penne); 100 g streaky smoked bacon; 1 TABLESPOON Olive oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g white asparagus
7-10 Tbsp Salt, sugar
7-10 Tbsp Juice from 1⁄2 Lemon
100 g Parmesan (piece)
4 fresh eggs (Gr. M)
7-10 Tbsp freshly ground black pepper
400 g Noodles (e.g. penne)
100 g streaky smoked bacon
1 TABLESPOON Olive oil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil the asparagus peels and ends in about 3 l salted water with 1 teaspoon sugar and lemon juice. Simmer for about 10 minutes.
2
Meanwhile grate the cheese finely. Whisk the eggs in a large bowl. Season with salt and pepper. Stir in half the cheese. Cut asparagus spears into bite-sized pieces.
3
Drain the asparagus shells while collecting the stock. Bring the asparagus stock back to the boil. Cook the asparagus and noodles together in the stock for 8-10 minutes.
4
Cut the bacon into small cubes. Heat olive oil in a pan and fry the bacon until crispy. Drain the pasta and asparagus and put them back into the pot. Mix with bacon, then immediately mix in the egg and cheese mix well.
5
Arrange the pasta-asparagus-carbonara on plates, possibly season with pepper again. Sprinkle with remaining Parmesan cheese.