Spaghetti Carbonara with a difference

Ingredients for 2 servings:

• 250g spaghetti
• Water
• 250 g shrimp(s), frozen or fresh
• 200 g asparagus, green
• 75 g Parmesan
• 1 garlic clove(s)
• olive oil
• salt and pepper
• 2 egg yolks
• some basil
• some parsley
• some Parmesan, sliced ​​for garnish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with shrimp and green asparagus

Cut the asparagus into bite-sized pieces and blanch in boiling water for 4 minutes, remove, and set aside. Cook the pasta in the same water to save water and electricity. Then, of course, add salt to the water. Squeeze the garlic clove and heat it in a pan with a little olive oil. Once the oil is hot, add the shrimp and fry until pink, then add the parsley and basil. When the pasta is done, reserve a cup of the cooking water, then drain the pasta. Whisk the egg yolk with the Parmesan, season with salt, and pepper. Return the pasta to the pot and toss briefly. Immediately add the shrimp and asparagus, tossing everything well. Then add the egg mixture and a small splash of the pasta water. The sauce should be creamy; be careful not to curdle the egg! Serve immediately and garnish with a few shaved Parmesan shavings.