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Asparagus carbonara

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  • 400 g pasta, gluten-free
  • 250 g asparagus, raw, trimmed and cut into 2cm pieces
  • 250 g bacon, chopped
  • 115 ml heavy cream
  • 80 g Parmesan, grated
  • 4 pcs egg yolks, fresh
  • 2 tbsp butter, unsalted
  • 1/4 tsp salt, fresh ground
  • 1 pinch black pepper, fresh ground

  1. Bring a large pot of salted water to a boil to cook the pasta. Melt the butter in a small sauce pan.
  2. Meanwhile, place a large skillet over medium heat. Combine the egg yolks, cream, and parmesan cheese in a small bowl.
  3. Whisk to combine with a fork then stir in the butter.
  4. When the water is boiling, add in the gluten-free tagliatelle then cook until al dente, per package's instructions.
  5. Immediately after adding the pasta, add the chopped bacon into the skillet. Fry over medium-low heat, stirring occasionally until browned and almost crispy.
  6. When the bacon starts to be crisp, add in the asparagus.
  7. Stir-fry until the asparagus are tender. Season with freshly ground black pepper.
  8. Once the pasta is al dente, drain, reserving 115ml of the cooking water.
  9. Dump the pasta immediately after draining into the bacon-asparagus mixture then toss to coat the pasta with the bacon fats. 
  10. Turn off the heat and drizzle in the egg yolk mixture then toss until the pasta is coated well.
  11. If you find the sauce too thick, you can add some of the reserved pasta water.
  12. Serve immediately.

Good points

  • Low in sugar

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: Italian
General (in 1 portion)
Calories: 1042.26 kcal
Carbohydrates: 85.06 g
Cholesterol: 343.27 mg
Sugar: 3.66 g
Protein: 40.06 g
Fat: 59.08 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com