John Myers
Asparagus Carbonara
The perfect asparagus carbonara recipe with a picture and simple step-by-step instructions.
- 200 g Pasta
- 400 g Fresh asparagus
- 2 Eggs
- 60 g Freshly grated parmasan
- 50 g Ham cubes
- Salt and pepper
- Sugar and lemon juice
- Peel the asparagus and cut off the woody ends. Cut the asparagus into bite-sized pieces. Bring the peel and ends to the boil in approx. 3 liters of water (with plenty of salt, a teaspoon of sugar and a little lemon juice) and simmer for 10 minutes. Pour off the water and collect it.
- Bring the asparagus water back to the boil, add the pasta and simmer for 2 minutes. Then add the asparagus and let everything simmer for 8 minutes. Asparagus and pasta should still be firm to the bite.
- In the meantime, beat the 2 eggs in a bowl with a little salt and plenty of pepper, stir in half of the cheese. Fry the ham cubes crosswise in a pan. Drain the pasta and asparagus, put back into the pot immediately, stir in the diced ham and egg mixture immediately. If necessary, season again to taste.
- Divide into deep plates and sprinkle with the rest of the cheese.
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