Spaghetti carbonara with white asparagus
The white asparagus of Bassano del Grappa is famous for its unique colour, but also makes for the perfect addition to a creamy pasta dish. Simple yet flavoursome, this recipe is great for a lunch or dinner meal.
• 400g spaghetti
• 3 eggs
• 70g grated parmesan
• 400g white asparagus (or green)
• 1 onion, finely sliced
• 1 garlic clove, minced
• Oil, as needed
• Salt and pepper, for seasoning
1. Blanch asparagus in boiling salted water for about 10 minutes.
2. Drain and rinse under cold water to maintain their colour. Cut into small pieces.
3. In a large pan, sauté garlic and onion in oil; then add the diced asparagus.
4. Cook the pasta in a large pot of salted boiling water.
5. Meanwhile, beat eggs with a pinch of salt and pepper, and mix in the parmesan.
6. Drain the spaghetti al dente and continue cooking in the pan with the asparagus.
7. Pour egg mixture over the pasta and toss until well combined.
8. Complete with a generous sprinkling of freshly ground pepper.