Asparagus carbonara

Recipe from: 11/1/2006 12:00:00 AM

Ingredients 8
Servings 4
Time 10


  • 250
  • 400
    tagliatelle or penne
  • 4
    egg yolks
  • 5
    salt and freshly ground black pepper, to taste
  • 150
    pecorino cheese, grated
  • 125
  • 45
    fresh thyme
  • 50
    baby salad leaves for serving


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.



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