Pappardelle “Carbonara” with asparagus and herbs

Pappardelle “Carbonara” with asparagus and herbs


Bring a large pot of water to a boil. Salt the water generously and cook pasta according to package instructions until al dente. Drain and reserve a cup or two of the pasta cooking water for later.


Meanwhile, in a large bowl, whisk together the eggs, yolks, pecorino and Parmesan until well combined and forms a thick paste. Sit aside.


Heat olive oil in a large frying pan over medium heat. Add bacon and cook, stirring, until fat is rendered and bacon is crisp, 4 to 6 minutes. Remove with a slotted spoon onto a plate lined with paper towels. Once cool, cut the bacon into smaller pieces (about 1/4 inch).


Add the asparagus to the pan with the bacon fat, season with salt, and cook until the asparagus is serrated but tender, 2 to 3 minutes. Remove from heat and set aside.


Add the chives (reserve 2 tablespoons for garnish), asparagus, bacon fat (about 1/4 cup) and half of the chopped bacon to the egg mixture, mixing constantly until combined to avoid cooking the eggs. Next, add 1/2 cup of the pasta water, mixing constantly, to further soften the eggs. Add the pasta and stir everything until combined and the pasta is coated in the sauce. Add more pasta water as necessary to thin the sauce if it is too thick. Finally, add 5 to 6 healthy pinches of freshly ground black pepper. Toss again.


Distribute evenly among serving bowls, top with remaining cheese, reserved bacon, freshly ground black pepper, fresh chives and basil.

You may also like...

Leave a Reply