Carbonara di Asparagi & Speck

 

 

 

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

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Start frying the onion in extra virgin olive oil.

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Cut in pieces the asparagus and the Speck prosciutto.

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

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

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

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

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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.

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

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Cut in cubes the cheese.

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Drop the cheese and stir well.

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

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