Saturday, 15 May 2010
We can't get enough of asparagus when it is in season, and I am constantly trawling books and the web for new ideas. Lots of recipes in the blogosphere for this dish, and it was yum. The usual carbonara - good pancetta, fried crisp, a couple of beaten eggs (NO cream, please, it isn't authentic!), parmesan or Grana Padano, and some asparagus, cut on the diagonal to match the penne. The trick is to hold back a cup of the pasta cooking water, and combine everything off the heat so the eggs don't scramble, but instead, coat the pasta with a silky sauce. Just heavenly. Anu, if you are reading this, you can leave out the pancetta, it makes a great veggie dish.