multicolored tagliatelle with fresh sauce
first courses from Italy
translated by Italian with
The council also meat eaters, because Asparagus Carbonara is a single dish, there are carbohydrates, proteins and vegetables ... what more do you want? Then the asparagus season is slowly ending, and then take the opportunity to talk about it next year! #bacon and egg
Remove the hard part Tegli asparagus, then cut them into tiny rondelline.
Finely chop the onion and put it to fry in a pan with a little oil and a pinch of salt.
Then add the cut asparagus without tips, those will put them at the end. Fry a little bit, add the parsley stems and a drop of water.
Do go on a moderate heat until the asparagus are cooked.
They must remain crisp, be careful that you do not cook too. Now add the asparagus tips.
Meanwhile, prepare the eggs: Put the eggs in a bowl, add the grated Parmesan cheese, salt and freshly ground pepper. Beat everything with a fork and set aside.
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Bring to a boil plenty of water. When salatela bubbles and throw the dough.
Remove the parsley stalks that you had put in asparagus.
When the pasta is cooked, drain keeping aside the cooking water in case of accidental serve and pour the pasta into the pan with the asparagus.
Mix well and add the eggs, stir until the egg will cook you like.
Then there who likes the creamy sauce, so the egg remains crudino, instead there who does not like the raw egg, so it is not creamy.
Do as you like. Add the chopped parsley and another freshly ground black pepper.