th-Conestoga Carbonara ii

Asparagus Carbonara

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Conestoga Carbonara ii

Enjoy a classic Italian dish with this savory Spaghetti Carbonara recipe. Boil spaghetti until perfectly al dente, while sizzling pancetta in olive oil until golden and crispy. Then, luxuriate in a creamy sauce crafted from egg yolks, eggs, cheese, and a splash of pasta water, all tossed with the pasta, pancetta, and asparagus for a flavorful finish.

Yield: 2 servings

Ingredients

  • 8 oz spaghetti
  • Salt, to taste
  • 2 teaspoons (10 mL) extra virgin olive oil
  • 100 grams diced pancetta
  • 2 large Conestoga Farms Egg Yolks
  • 2 large Conestoga Farms Eggs
  • Coarse black pepper, to taste
  • 1/3 cup (80 mL) freshly grated parmesan , plus more
    for serving
  • 1/3 cup (80 mL) freshly grated pecorino romano, plus more for serving
  • 8 to 10 stalks of asparagus, steamed & diced

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti & cook until al dente. Reserve 1 cup of the cooking liquid before straining.
  2. As the pasta cooks, add olive oil & pancetta to a skillet over medium heat. Cook until golden brown & crispy, about 5 minutes. Remove pancetta using a slotted spoon & set aside.
  3. To the same skillet over medium low heat add a splash of the pasta water. In a small mixing bowl whisk together egg yolks, eggs & cheese. Season with salt & pepper. Temper in the remaining cooking liquid.
  4. Transfer cooked pasta to the skillet. Slowly add the egg mixture, stirring constantly until the pasta is coated & sauce thickens.
  5. Toss in pancetta and asparagus. Remove from heat, transfer to serving bowl & finish with additional cheese.