One of the most requested dinners in this house is always spaghetti carbonara, so I did a double take when I saw this recipe. It is from Melissa Clark’s book “Dinner : Changing the Game”. The same flavors as the pasta dish but with thin asparagus spears at the center. Not surprisingly , we loved it! Would be best with a simple protein like roast chicken or pork. Really good.
4 ounces pancetta, cut into small dice
1 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces
2 large egg yolks, lightly beaten
1/2 tsp. unsalted butter
3 Tbs. finely grated Parmigiano-Reggiano
Fine sea salt
1/4 tsp. freshly ground black pepper
Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes.. Drain off the excess fat, leaving just enough to coat the skillet. Add the asparagus and 2 Tbs. water and cook over moderately high heat until the asparagus is crisp tender, 2 to 4 minutes. Remove the skillet from the heat and immediately add the egg yolks and butter to the skillet. Cook, tossing, until the butter is melted. Toss in the Parmigiano-Reggiano and season with salt and the pepper. Transfer to a bowl and serve right away. Serves 4 as a side dish.
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