Asparagus Carbonara

Name: Asparagus Carbonara
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 lb (115 g) bacon, cut into small dice; 4 egg yolks; 1/2 cup (125 ml) water; 1/2 cup (35 g) finely grated Parmigiano-Reggiano cheese; 1 1/2 lb (675 g) asparagus, trimmed

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Preparation 15 min
Cooking 15 min
Servings 4

Leftover egg yolks? Here’s how to use them.

Featured in RICARDO Magazine SPRING 2017 (p. 99)

Nut-free
Gluten-free

Ingredients

- 1/4 lb (115 g) bacon, cut into small dice
- 4 egg yolks
- 1/2 cup (125 ml) water
- 1/2 cup (35 g) finely grated Parmigiano-Reggiano cheese
- 1 1/2 lb (675 g) asparagus, trimmed

Preparation

- In a large non-stick skillet over high heat, brown the bacon. Drain on paper towels.
- In a stainless steel bowl, whisk together the egg yolks, water and Parmesan. Generously season with pepper. Place the bowl over a pot of simmering water and whisk constantly for 5 to 7 minutes until the mixture is thick and creamy. Season with salt and keep the carbonara sauce warm.
- In a pot of salted boiling water, cook the asparagus al dente. Drain and pat dry.
- Place the asparagus on a serving platter and garnish with the carbonara sauce and bacon. Sprinkle with Parmesan, if desired. Season with pepper.

Asparagus Carbonara

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