This spring we bring you a fresh take on the traditional carbonara using the fragrant tips of green asparagus for flavour instead of pecorino. An easy dish to make that pairs perfectly with a summer white wine. Buon appetito!
- Sgambaro Spaghetti
- Thick slices of bacon
- A bunch of green asparagus
- Three egg yolks
- Half a small onion
- A few leaves of oregano (optional)
- Half a glass of aromatic white wine
- Extra virgin olive oil
- First wash the asparagus and remove the hardest part of the stem.
- Divide the tips from the soft part of the stem you have kept.
- Prepare a cream with the stems: first stew them in a pan with a little oil, the chopped onion and a few leaves of fresh oregano; when they are nice and soft, add salt, pepper and blend until you get a creamy velvety and set aside.
- Boil the eggs and remove the egg white: keep the hard-boiled yolks aside.
- Put the bacon cut into strips in a non-stick pan without oil and heat; as it releases the fat from the bacon, remove its fat from the pan and keep it aside, so that the strips become crispy and dry.
- Meanwhile, put plenty of water on the heat for the Sgambaro Spaghetti; when it boils, add salt and toss in the pasta.
- As soon as the cooking water has absorbed a little starch from the pasta, take a few spoons and use it to emulsify the egg yolks with a whisk: whisk until you get a cream similar to that of the original carbonara.
- At this point, when the spaghetti is still al dente, put a pan on the heat and heat a tablespoon of fat from the bacon with a little cream of stems, dilute and add the pasta.
- Then mix all the ingredients: all the stem cream, the crispy bacon, the asparagus tips and finally the yolk cream.
- Serve, finishing with a nice grated fresh pepper.
Original recipe by Sgambaro