Penne With Asparagus Carbonara Food

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.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE WITH ASPARAGUS CARBONARA

Steps:

• Preheat the oven to 230ºC/450ºF.
• Prepare the asparagus.
• Lay the asparagus in a single layer on an oiled baking tray.
• Coat thoroughly with oil, then add a little salt.
• Bake in the middle of the oven until the asparagus change colour, about 8-10 min, depending on their size.
• Shake the tray a couple times during cooking so that the asparagus will cook evenly.
• After baking, cut the asparagus into pieces sliced at an angle, about 2 cm long.
• Set aside.
• To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time.
• Cook the pasta in a large pot of boiling salted water, until al dente.
• Meanwhile, separate the egg whites and yolks.
• Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe.
• Stir the yolks in a serving bowl which is large enough to hold and mix all the pasta, add the oregano, and season with salt and pepper.
• Beat the egg mixture 1 min with a fork, then dilute it with the specified amount of pasta cooking water.
• Set aside.
• Drain the pasta, then pour it into the bowl.
• Mix rapidly in order to cook the yolks and let the pasta get coated at the same time.
• Add the asparagus and its cooking juices, sprinkle with the grated parmesan, then serve in the warmed plates.

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.

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 -- .

PENNE ALLA CARBONARA

Steps:

• In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
• Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
• Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
• Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
• Finally add the remaining Parmesan and serve.

ASPARAGUS PENNE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE WITH ASPARAGUS

Steps:

• Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, according to package directions, about 10 minutes. Drain well.
• Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.
• Stir in tomato sauce and half-and-half or soymilk, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.
• Add pasta to asparagus mixture along with salt and pepper. Toss until well coated. Serve hot.

ZITI ALLA CARBONARA

Steps:

• Cook Ziti as directed until al dente.
• Melt the butter in a skillet over med heat .
• Add the cream, ham and asparagus, increase heat until liquid comes to a full boil; reduce heat.
• Add cooked ziti to the sauce, then parmesan cheese.
• Mix gently until pasta is completely coated.
• Serve.

PENNE WITH ASPARAGUS CARBONARA

Steps:

• Wash, trim and slice the asparagus spears into sections that match the size of the pasta. Beat the egg yolks. Grate the parmesan.
• Put a pan of water on to boil. Heat one tablespoon of the butter in a wide bottomed pan and add the asparagus. Season it with a pinch of salt and stir it a couple of times. Cover if you like and let it cook gently while you pop the pasta into the boiling water. You can take the asparagus as far as you like, leaving it crunch or softening it up, but don't let it brown. When the pasta is done to your liking, drain it briefly and return it to the pot, off the heat.
• Stir in the second tablespoon of butter and, immediately after that, the egg yolks, the seasoning and the asparagus. Stir quickly until you have a glossy emulsion around the pasta and asparagus. Don't be tempted to return the pan to the heat, as it will scramble the eggs.
• Fold in the parmesan and test the seasoning. Service immediately.