Carbonara di Asparagi & Speck

If you want it “vegetarian” just don’t add the speck prosciutto.

Ingredients:

Asparagus

Speck Prosciutto (seasoned & light smoked prosciutto from north of Italy)

Formaggetta Cheese (cheese at the beginning of its seasoning, not soft but half stiff: Robiola, Tomino, pecorino fresco, primosale, etc.)

Eggs, fresh

Garlic and Onion

Extra virgin olive oil

Start frying the onion in extra virgin olive oil.

Cut in pieces the asparagus and the Speck prosciutto.

As the onion fades, drop them in the fry-pan.

Let cook just till the fat of the speck starts to melt.

You boiled already the pasta, drop it now inside the fry-pan.

Add less than half glass of white wine and stir well, cooking two-three minutes.

You need very fresh eggs, since we are not going to cook them. In Italy each egg is certified and can be eaten raw, we have a strong control on it by our authorities.

Set off the fire, add the whole eggs and stir well.

Cut in cubes the cheese.

Drop the cheese and stir well.

You can add grated parmesan cheese on the top if you like it.

My culinary books are published by amazon.com