Name: Asparagus carbonara
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 11.5 oz Barilla Whole Grain Tortiglioni; 5 oz Asparagus; 2 oz Spring Onion; 5 Egg Yolks; 4 oz Pecorino Cheese, grated; 5 tbsp Milk; 3 tbsp Extra Virgin Olive Oil; to taste Salt and Black Pepper

Asparagus carbonara

15 minutes

A lighter twist on carbonara with whole grain tortiglioni, fresh asparagus, and Pecorino—rich, balanced, and perfect for a pasta night.

Ingredients

4 servings

11.5 ozBarilla Whole Grain Tortiglioni

5 ozAsparagus

2 ozSpring Onion

5Egg Yolks

4 ozPecorino Cheese, grated

5 tbspMilk

3 tbspExtra Virgin Olive Oil

to tasteSalt and Black Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Mix the egg yolks with 1/3 of the Pecorino cheese and milk. Clean, cut in thin slices the asparagus and sauté in a pan with the olive oil and the sliced spring onions.

Step 2

In the meantime, boil the pasta in salted boiling water. Drain and set aside some of the cooking water. Mix the pasta in the pan with the asparagus.

Step 3

Away from the heat, add the egg yolks and 2 tbsp of the reserved cooking water. Mix for 30 seconds. Add the Pecorino cheese, mix well and serve with a sprinkle of fresh pepper.

Chef's Tip

The perfect Carbonara is creamy. The egg yolks must be not lumpy, neither too raw or too liquid. To better control the correct point of coagulation and the temperature, add the yolks mixture away from the fire.