Asparagus Fettuccine Carbonara Food

FETTUCCINI CARBONARA

Steps:

• Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
• In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

ASPARAGUS CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
• Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
• Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
• Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
• Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.

PENNE WITH ASPARAGUS CARBONARA

Steps:

• Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
• Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
• Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.

TAGLIATELLE WITH ASPARAGUS, CRISPY PANCETTA AND PARMESAN

Steps:

• Snap the woody bottoms off the asparagus stalks and throw them away.
• Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.
• Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.
• Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.
• Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.
• Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

TOMATO AND ASPARAGUS CARBONARA

Steps:

• 1. Bring 3 qts. water to a boil in a large pan; while preparing the following: Heat a large nonstick skillet over medium high heat. Add oil to pan to coat. Add asparagus, sauté 3 1/2 minutes. Add garlic sauté for another minute. Add tomatoes; cook for 6 more minutes, or until tomatoes are tender.
• 2. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.(don't worry about the raw egg - the heat from adding the hot pasta later will cook the egg, thickening it into a light, creamy sauce.)
• 3. How add the pasta to the boiling water; cook about 8 minutes or until al dente. Drain and toss pasta immediately with egg mixture, tossing until sauce thickens.
• 4. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 Tablespoon basil. Serve immediately. Great served with a fruity white wine- apple juice for the kids.

PASTA CARBONARA

Steps:

• Cook the noodles in a pan of boiling water, for 6-8 minutes or until al dente.
• Meanwhile, heat the oil in a frying pan and fry the bacon for 2-3 minutes, then add the mushrooms and fry for another 3-4 minutes.
• Turn off the heat and reserve.
• Lightly beat the eggs and cream together in a small bowl and season with salt and pepper.
• When the noodles are cooked, drain well and return to the pan.
• Add the bacon/mushroom mixture and any pan juices and stir into the pasta.
• Pour in the egg/ cream mixture and half the Parmesan cheese.
• Stir well and as you do this the eggs will cook in the heat of the noodles.
• Pile on to warmed serving plates, sprinkle with remaining Parmesan and garnish with basil.

ASPARAGUS CARBONARA

Steps:

• Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle.
• Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente.
• Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain.
• Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes.
• Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together.
• As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture.
• Serve with extra parmesan and a big glass of wine -- .

SALMON AND ASPARAGUS CARBONARA

Steps:

• Preheat oven to 140°C. Wrap the salmon in cling film, season lightly and bake for 15 minutes until just cooked.
• Meanwhile put a large pan of water on to boil and chop the onions and garlic and fry in butter until soft.
• Cook the pasta until al dente and chop the asparagus roughly into 2cm pieces. Add to the pasta water 5 mins in.
• Turn up the heat on the onions. Add the rose and reduce. Then add the cream and cheese and reduce until a light yellow colour.
• Roughly flake the cooked salmon and add to the onions. Add the pasta and take off the heat. Add the egg yolk and stir quickly until the pasta is coated. Serve with torn basil.

ASPARAGUS FETTUCCINE CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
• Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
• Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
• Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
• Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.