PENNE PASTA & ASPARAGUS CARBONARA
Ingredients
1.5 kg asparagus, freshly picked Serves 6
400g dried penne pasta
Sea salt and freshly ground black pepper
6 free-range egg yolks
150g Parmesan, freshly ground
100g butter
3 Tablespoon fresh thyme leaves, picked from their stalks
400g dried penne pasta
Sea salt and freshly ground black pepper
6 free-range egg yolks
150g Parmesan, freshly ground
100g butter
3 Tablespoon fresh thyme leaves, picked from their stalks
Method
Snap off the tough ends of each asparagus spear. Cut off the tips and put to one side. Slice the remainder of the spears on the angle.
Bring a large pot of water to the boil, and add salt. Put the asparagus stalks in the boiling water for 1 minute, add the tips and cook for another 2 minutes. Remove from the water with a sieve and drain well.
Once the water has returned to the boil, add the pasta, stir to loosen it and boil for about 9 minutes or refer to packet.
Lightly beat the egg yolks with a fork, and season. Add about 2 tablespoons of the grated Parmesan.
Melt the butter in a small thick bottomed pan. When beginning to foam, add the thyme and almost immediately, the drained asparagus. Season and toss for a few seconds.
Drain the penne, and immediately add the hot asparagus and butter. Stir briefly together, then pour in the egg mixture. Toss a little to allow the egg yolks to coat the pasta. Serve immediately, with the remaining Parmesan .
Bring a large pot of water to the boil, and add salt. Put the asparagus stalks in the boiling water for 1 minute, add the tips and cook for another 2 minutes. Remove from the water with a sieve and drain well.
Once the water has returned to the boil, add the pasta, stir to loosen it and boil for about 9 minutes or refer to packet.
Lightly beat the egg yolks with a fork, and season. Add about 2 tablespoons of the grated Parmesan.
Melt the butter in a small thick bottomed pan. When beginning to foam, add the thyme and almost immediately, the drained asparagus. Season and toss for a few seconds.
Drain the penne, and immediately add the hot asparagus and butter. Stir briefly together, then pour in the egg mixture. Toss a little to allow the egg yolks to coat the pasta. Serve immediately, with the remaining Parmesan .
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