Carbonara asparagus
25
15
4
No
Ingredients
- 680 g (1 1/2 lb) of asparagus, cut into pieces
- 125 g (4.5 oz) of back bacon sliced into julienne strips
- 30 ml (2 tablespoons) of butter
- 2 garlic cloves, finely chopped
- 125 ml (1/2 cup) of whipped cream
- 250 g (9 oz) of spaghetti or capellini, with or without gluten
- 60 ml (1/4 cup) of freshly grated Parmesan cheese
For the garnishing:
- Grated Parmesan cheese
Preparation
Side-by-side mode
- In a large skillet, fry bacon in butter over medium heat for about 2 minutes or until golden brown. Remove with a slotted spoon. Set aside.
- In the same skillet, brown the garlic and asparagus for 1 minute. Cover, lower the heat, and simmer for about 5 minutes or until the asparagus is tender. Add the cream and warm through.
- Meanwhile, in a large saucepan, cook the pasta as indicated on the package. Drain well.
- Add pasta to asparagus and toss well. Add Parmesan cheese and bacon. Stir to coat everything well.
- Serve on warm plates and top with Parmesan cheese.
