Tuesday, November 28, 2017

Cabonara with Asparagus

First of all, this can work just fine without the asparagus or be substituted for another veg but it does pair very well with egg and bacon (poached eggs and bacon on asparagus is also excellent).
Cabonara is a very simple dish but there are some challenges, mostly in making sure the pan isn't too hot when the egg mixture is added or the egg scrambles, if the pan and pasta are too cold the egg won't cook enough.

Ingredients
  • Eggs (approx. 1 per person)
  • Bacon (streaky is best, approx. 50-100 g per person)
  • Pasta (fettuccine or tagliatelle work best)
  • Asparagus (few pieces per person)
  • Parmesan
  • Salt & pepper

Method
  1. Add pasta to boiling water and start frying bacon on a medium heat, if the pan is too hot the fat doesn't render very well
  2. Cut asparagus into bite sized pieces
  3. Crack eggs into bowl, add parmesan, salt and pepper to bowl, lightly beat and set to the side
  4. Briefly cook the asparagus in a strainer in the pasta pot
  5. Add the asparagus to the fry pan for the last few minutes and remove from heat
  6. Save a little pasta water and drain the pasta
  7. Add drained pasta to the pan, pour over egg mix and stir through.  Add a little pasta water if the sauce is too thick (or if the pan was too hot)