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Carbonara di Asparagi — Spaghetti Carbonara with Asparagus (New Recipe)
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Carbonara di Asparagi — Spaghetti Carbonara with Asparagus (New Recipe)

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Ciao a tutti, here we again 🙂 I have just published my new recipe on Medium:

[https://medium.com/@cinarahmett/carbonara-di-asparagi-spaghetti-carbonara-with-asparagus-c202ca81abc0](https://medium.com/@cinarahmett/carbonara-di-asparagi-spaghetti-carbonara-with-asparagus-c202ca81abc0)

I really appreciate critiques, recommendations and overall your precious opinions about my recipe! If you like it, please show your support clapping the article, sharing it with friends and family and subscribing to my Medium profile.

Grazie ed alla prossima!

Ahmet

by humanhavingtargets

4 Comments

  1. rileydogdad1

    I will have to try it. Not a combination I would have thought of.

  2. Full_Hurry_195

    It’s fantastic that you propose this recipe not so popular and the final plate look delicious!
    I live in Tarquinia where half of the asparagi for North/centre Italy came from, so i eat them quite a lot and maybe i can tell a couple of things that you could find usefull.

    I think the way you cooked the asparagi with the pancetta is not ideal, i cook them always separately.
    The perfect way to cook the asparagi is with just steam for 10/15 Min Ca. (Depending on the thickness) You have to chop the white part to make them all fit vertical, keeping them together with an elastic ring, in a tall pot with only 3/5 cm of water with the cover. In this way the points/flowers will remain crisp, and also the pancetta that don’t like being overcooked with water.
    ( Image: https://blog.giallozafferano.it/sayummy/wp-content/uploads/2014/04/DSC_2616-1.jpg )
    I keep all the points to guarnish the plate at the end. I chop in pieces the rest until it is soft and if you remain with thick filamentose parts you can mix them and add the purea to the eggs. (I usually don’t cose i don’t like the cream being greenish..)

    Then personally i prefer to use 50/50 parmigiano/pecorino because the pecorino tend to kill the asparagi sweetness.
    And with carbonara you don’t “risotti” la pasta but you just put some of the hot water in which you cooked the pasta into the pot with egg cream and the hot pasta before mixing.
    Last thing you should try with short pasta like fusilli or maccheroni, i like the texture more personally.

    Have a great cooking!

  4. Lon72

    I love a carbobara with a handful of rocket stirred in .

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