Vegetable Carbonara
Ingredients
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1/2 bunch Asparagus
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3 stick Basil
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2 clove Garlic
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1 Lemon
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1/2 oz Parmesan Cheese
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1 1/2 oz crème fraîche
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2 large eggs
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7 oz fresh tagliatelle
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3 oz Peas
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1 Black pepper
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1 Sea salt
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1 Olive oil
Cooking Instructions
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1
Separate the egg yolks and toss the whites, or save them, but we don't need them here. Mix in most of the Parmesan Cheese, the crème fraîche, and a pinch of salt and pepper. Mix it up really well.
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2
Add zest from the lemon and continue mixing. Set the mix aside.
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3
Get a pot of salty water boiling for your pasta, and cook following its instructions.
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4
Finely chop the garlic. Chop the bottoms off the asparagus and toss, keep the greenier parts. Chop the heads off the asparagus, and slice the rest of the stalk.
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5
Place a large frying pan over medium heat with a little olive oil. Once hot add garlic and cook for about a minute.
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6
In the pan, add asparagus and peas, cook another minute for a crunchy asparagus, or a couple for slightly softer. If your pasta isn't ready, remove the pan from the heat and wait until the pasta is about a minute from done, the. Return the pan to low heat.
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7
Drain the pasta keeping a little water, and add pasta into the pan with the veggies. Add the egg mixture and toss everything. Add some water from the pasta if needed to loosen it up.
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8
Plate and top with Parmesan Cheese and fresh basil.
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