PENNE WITH ASPARAGUS CARBONARA
This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand. The vegetable and the pasta shape don't matter much. And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy.
Provided by Florence Fabricant
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
- Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
- Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 60 grams, Fat 19 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 0 grams
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Yasmeen Tarek
[email protected]This dish was a complete disaster. The asparagus was overcooked, the carbonara sauce was bland, and the whole thing was just a mess.
TIISETSO MHLANGA
[email protected]The carbonara sauce was too thick and gloopy. I think it would have been better if it had been thinner and creamier.
GUNDA MLBB
[email protected]This dish was a bit bland. I think it could have used more salt and pepper.
Abdul Momen
[email protected]The asparagus was a bit overcooked for my liking. I think I would have preferred it if it had been cooked for a shorter amount of time.
Bandile Makhathini
[email protected]This dish was a bit too rich for my taste. I think I would have preferred it with less butter and cream.
Mays Elsubaie
[email protected]I was a little skeptical about the asparagus in this dish, but I was pleasantly surprised. It added a nice touch of flavor and texture.
Shaniya Lloyd
[email protected]The asparagus and carbonara sauce were a great combination. I would definitely recommend this dish to others.
Keriya Abdulakim
[email protected]Definitely a keeper! This penne with asparagus carbonara is now one of my go-to meals.
Jias Ialam
[email protected]This dish was easy to make and turned out great! I used a little less butter than the recipe called for, and it was still plenty rich.
Atta Amofao
[email protected]I'm not usually a fan of asparagus, but I really enjoyed it in this dish. The carbonara sauce helped to balance out the slightly bitter flavor of the asparagus.
Habi Singh
[email protected]The asparagus in this dish was cooked perfectly - still slightly crunchy but not too raw. The carbonara sauce was also very well made, with a rich and creamy flavor.
Leila Yasin
[email protected]This penne with asparagus carbonara was a delight! The asparagus added a wonderful freshness to the dish, and the carbonara sauce was creamy and flavorful. I will definitely be making this again.