Summer Carbonara
Main Dishes • European
Description
Summer Carbonara
Ingredients
- Asparagus 5 oz
- Peas 5 oz
- Garlic 1 clove
- Olive Oil to taste
- Linguine pasta 5 oz
- Egg Yolk 1 piece
- 40% Cream 5 fl oz
- Grated Parmesan cheese 0 oz
Step-by-Step Guide
Step 1
Boil the asparagus until tender, adding the peas 2 minutes before the end of cooking. Remove. Cook the linguine (you can use the same water).
Step 2
Sauté the garlic in a small amount of olive oil for 2 minutes, add the asparagus and peas, and sauté for 1 minute.
Step 3
Mix the yolk, cream, and Parmesan, and season with salt.
Step 4
Remove the linguine from the water with tongs and combine it with the asparagus. Toss, then pour in the egg mixture, remove from heat, and continue to stir until smooth (if necessary, add 1-2 tablespoons of the pasta cooking water). Serve, sprinkled with Parmesan to taste.
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