Name: Asparagus carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 g asparagus; 400.00 g tagliatelle or penne; 4.00 eggs just the yolks; 5.00 ml salt and freshly ground black pepper to taste; 150.00 g pecorino cheese grated; 125.00 g butter; 45.00 ml fresh thyme; 50.00 g salad greens to serve

Recipe Disclaimer

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Ingredients (8)

250.00 g	asparagus
400.00 g	tagliatelle — or penne
4.00	eggs — just the yolks
5.00 ml	salt and freshly ground black pepper — to taste
150.00 g	pecorino cheese — grated
125.00 g	butter
45.00 ml	fresh thyme
50.00 g	salad greens — to serve

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Method:

1. Cut the asparagus into 2,5cm
pieces. Blanch them in boiling
water for 1 minute and
refresh immediately under
cold running water.

2. Cook the pasta according
to the instructions on the
package until al dente.

3. Beat the egg yolks and
season to taste with salt and
freshly ground black pepper.
Add 45ml of the pecorino.

4. Heat the butter and
thyme in a saucepan. When
it begins to boil, add the
asparagus pieces. Add the
cooked pasta to the buttered
asparagus and stir through.
Add the egg yolks and stir
over a moderate temperature
until warmed through. (It is
important that the eggs do
not boil, otherwise you will
end up with scrambled eggs.)
Taste and season to taste with
salt and freshly ground black
pepper, then dish up onto
serving plates. Garnish with
baby lettuce leaves and extra
pecorino shavings.