Asparagus and Pancetta Carbonara – Midweek Meal Recipes

Asparagus and Pancetta Carbonara – Midweek Meal Recipes

This pasta dish is ready in just 25 minutes, but it doesn’t compromise on the flavour. The pancetta gives a wonderful saltiness and is well balanced with the creamy carbonara sauce.

Asparagus season runs from April to June in the UK, although these days it can be found year-round in most supermarkets. However, it will always taste better when it is in season. If you can’t find high-quality asparagus, try using green beans instead.

You don’t have to worry about the “raw” egg being in the cream mixture as it will be cooked by the residual heat that will be left in the pan. It is important not to add the cream mixture to the pan while it is still on the heat, as the eggs will overcook and scramble. This will result in a very unpleasant texture and taste!

It’s important to stir the pasta water and cream mixture quickly and thoroughly as you want both to emulsify to form a smooth, consistent sauce, rather than a watery and splitting sauce.

If you love this pasta recipe, we have plenty of midweek pasta recipes you can try.

    (Tags for translation)Carbonara Recipe

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