Asparagus Carbonara

2 Extra Fresh Ground Raised AIA Eggs

320 g of spaghetti

300 g of asparagus

Half an onion

1 clove of garlic

Extra virgin olive oil

Salt

Pepper

Grated Parmesan

Description

In addition to the original recipe for Roman carbonara, there are many variations of this classic culinary tradition and today AIA suggests a really delicate reinterpretation: asparagus carbonara. In this preparation, the guanciale is replaced by asparagus which gives delicacy to the dish and makes it perfect to be served on the occasion of a family lunch or a dinner with friends.

Here is the tasty recipe for asparagus carbonara!

Procedure

Start by blanching the asparagus in a pot with plenty of boiling salted water for about 10 minutes. Then drain them and cut them into pieces, which you will sauté in a non-stick pan with the thinly sliced onion and the clove of garlic.

Cook the spaghetti in a pot with plenty of salted water and once they are cooked al dente, drain them and finish cooking in the pan with the asparagus.

In a bowl beat the eggs with a pinch of salt, pepper and grated Parmesan. Pour the egg mixture into the pan with the pasta and asparagus and mix everything well for a couple of minutes.

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