Spring pasta carbonara style

Ingredients for 2 servings:

• 160 g pasta, colored
• 2 turkey schnitzels
• 5 spring onions
• 8 m.-large mushrooms, brown
• 1 bunch of green asparagus
• 3 vine tomatoes
• 3 large eggs
• 1 handful of arugula
• Salt
• Lemon pepper
• Paprika powder
• n. B. Frying cream with butter flavor

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cut the turkey schnitzel into strips. Slice the spring onions into rings and the mushrooms into slices. Break off the woody bottom part of the green asparagus, then cut the asparagus into pieces. Heat the frying fat in a pan, brown the strips of meat, remove them, and season with salt and pepper. Then add the mushrooms, spring onions, and asparagus to the frying fat, season with salt, and fry. Cut the tomatoes into pieces and add them, continue frying, and season with lemon pepper. Meanwhile, cook the pasta in salted water until al dente. Add the cooked and drained, dripping pasta and the strips of meat to the pan with the vegetables. Season with lemon pepper and add the arugula. Fry everything a little longer. Crack the eggs and whisk them with 5 tablespoons of the pasta cooking water and the paprika. Add them to the hot pasta, remove from the heat, and stir. This creates a creamy sauce, but not scrambled eggs.