Carbonara with asparagus 😊 

Vegetarian version of the famous dish: the guanciale gives way to asparagus tips for a first course, however, very tasty and decidedly lighter than traditional carbonara. Indispensable abundant pepper and, for those who want, pecorino Romano. In this case made without bacon, but with sautéed asparagus, which are added! Imagine a pasta with asparagus creamed with the cream of egg yolks and typical pecorino! An amazing goodness that I immediately called a gourmet dish!

If you see the glass half empty... TRANSFER IT TO A SMALLER ONE!

How to put this advice into practice? Easy! For example, if today you see everything black because it is Thursday, make yourself a carbonara with asparagus and you will see how that glass will suddenly seem full to the brim. Asparagus pasta carbonara is a delicious spring first course to prepare when you want to please a vegetarian guest or you want to keep a little lighter without sacrificing taste. 

It is obvious that this variant of the classic pasta alla carbonara is not comparable in terms of richness and body of taste to the real one but it can be a good compromise or can be considered simply as a completely different recipe but still very good. If you manage to find them you can also use wild asparagus for your carbonara, with a more intense and bitter taste than those cultivated. The combination of eggs and asparagus is really a must and it's not up to me to tell you how apt it is also as a creamy and enveloping condiment of a good pasta dish. Inevitable, of course, must be the pecorino Romano and lots of pepper.

INGREDIENTS

180 gr of egg pasta

60 gr of pecorino Romano 

180 gr of asparagus tips

2 eggs

1 knob of butter

to taste black peppercorns

salt to taste

PREPARATION

Grate the pecorino cheese. Blanch the asparagus tips in boiling, salted water for about ten minutes. Drain and immerse them immediately in cold water to keep the color. Beat the eggs, with a fork, in a bowl together with the pecorino cheese, plenty of black pepper and a little salt. In a saucepan boil the water for the pasta, salt and toss the pasta. While the pasta is cooking, in a fairly large pan over medium heat, melt the butter and briefly sauté the asparagus tips. Rinse the pasta al dente and put it in the pan with the asparagus over low heat. Stir vigorously. Remove the pan from the heat and add the beaten eggs and continue stirring. Serve with plenty of ground black pepper and pecorino cheese.