John Myers
Asparagus Carbonara with Bacon
The perfect asparagus carbonara with bacon recipe with a picture and simple step-by-step instructions.
- 600 gr White asparagus
- 100 gr Parmesan
- 4 Eggs
- Salt, sugar, juice of 1/2 lemon
- 500 gr Penne rigate
- 150 g Bacon
- Pepper
- Wash and peel the asparagus and cut into pieces of the same size. Bring 3 liters of salted water with 1 teaspoon of sugar and lemon juice to the boil and simmer the asparagus peels and ends for 10 minutes. Finely grate the cheese, whisk the eggs in a bowl, season well with salt, pepper and nutmeg. Bring the asparagus stock to the boil, cook the pasta and the asparagus pieces for about 10 minutes. Cut the bacon into small cubes and fry in 1 teaspoon oil until crispy. Drain the pasta / asparagus, fold in the bacon and pour the cheese / egg mixture over it, stir quickly and serve. Season with pepper.
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